Best Fruits and Vegetables Grown in Turkey

The fruit and vegetables grown in Turkey are exported to several European and Russian nations. Fruits that can be consumed and gathered in a specific location, on the other hand, are far more delicious. Turkey is known for its quantity of fruits and vegetables and its exceptional flavor and quality due to its advantageous geographic location, mild temperature, and rich plains. There are 75 different types of fruit in the country. Try a variety of fruits and vegetables while in Turkey to experience new sensations.

Quince

Quince is a fruit that is a cross between an apple and a pear. This fruit is juicy and delicious. When eaten raw, they resemble a pear. The rounder types are sourer and more demanding to work with and are only used in cooking. Although quince is a winter fruit, it is available in big stores in Istanbul and resort cities. You may take it home since it keeps nicely. 

Apricots 

The country is regarded as the world's leading provider of these fruits. The best kinds are grown in the Ygdir area, which is close to Armenia. It is suggested that you purchase Shalakh apricots. 

Grapes

Turkey has about 100 different kinds of this fruit, allowing it to be picked practically all year. Many of the cultivars are seedless. Grapes can be eaten fresh or dried. It's used to create juice, wine, and "Raki," a local liquor. 

Fig

Honey-sweet and harsh in flavor. Figs do not like to be stored or transported. The fig and white varieties from Izmir are well-known. Many visitors describe it as the best fig they have ever eaten.

Artichoke

Artichoke is a big thistle-like plant with stiff grey-green leaves and enormous blue/purple blooms that belongs to the daisy family. The meaty and thick flowers that emerge above the leaves and the stems are edible. It is primarily recognized in Turkish cuisine in the Aegean and Istanbul. It is classed as a meze or appetizer when prepared in "olive oil" dishes with celeriac, fava beans, or stuffed. 

Celeriac 

A celery family plant with leaves that resemble parsley but are thicker and more robust. The surface of the big, golden root is uneven. Celeriac is a popular vegetable in the west and Istanbul, although it is not fundamental in Turkish cuisine.