Fruit

Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About
From the fertile plains of Bursa to the lush valleys of Erzurum, Turkey’s fruit basket is plentiful - juicy peaches and apricots, black and white mulberries, dates, pomegranates, apples, quince, oranges and tangerines, grapes, melon and watermelon, figs, cherries and bananas. A surprising variety of fruit grows in the arid soil of Cappadocia, a volcanic landscape of caves, including troglodyte dwellings, in central Anatolia. For centuries the fruit has been stored in the caves carved into the rock formations, where the cool, dry atmosphere matures it, enhancing the flavour without losing any of the texture.