introduction
Turkey’s Fruit and Vegetable ,Turkey considered the most promising and exciting countries in the world of agriculture
with exciting geographical diversity and diverse climatic conditions.
Within this unique agricultural context, the Turkish fruit and vegetable market shines with its diverse colors and nutritional diversity.
The fruit and vegetable market in Turkey is a window that reflects the prosperity of the agricultural sector and the sustainable developments it is witnessing.
Fruits and vegetables play a vital role in Turkish culture and daily nutrition,
as people use them to prepare their delicious meals and prepare dishes that reflect their unique heritage.
Turkey’s fruit and vegetable market known for offering a wide variety of fresh and seasonal produce,
reflecting continued attention to crop quality and stimulating sustainable agriculture.
Revenues and Exports
Turkey’s Fruit and Vegetable Market, has a great impact and benefit locally for the people and residents of the region.
the fruits and vegetables imported from Turkey known for their deliciousness, sweetness, and colors that attract the eye for their beauty.
In 2021, the local market in Turkey’s revenues exceeded 11 billion dollars,
while exporting revenues to the global market were approximately 7 billion dollars.
If this indicates the huge size of the Turkish market in terms of fruit and vegetable plants,
due to its ability to provide the needs of its region and more.
and this was an increase of 17.3% in just 10 months over the previous year.
Turkish fruits
Turkish fruits known to those who taste them as being the sweetest and most delicious.
Their sweet taste makes them a wonderful and refreshing juice, or a sweet and delicious jam, or even
suitable to be used as a decoration for cakes, an addition to pies,
or an ideal side dish on special occasions and celebrations.
It is one of the favorite types of fruits for those who taste Turkish fruits
Aiden’s Figs
The historic district of Aydın lies in the heart of the Menderes River Valley,
delicious figs that have been grown in the Mediterranean for centuries.
Aydin figs usually produce after five years, but remain strong to bear fruit for up to fifty years from planting.
At the end of August, Aydin figs are harvested and are often sun-dried,
allowing them to be stored as an excellent source of energy during the winter.
Dried figs are high in fiber and fructose, making them a healthy and nutritious choice.
Dried, sugar-coated and chewy Aydin figs are perfect with muesli for breakfast,
and can be used as a filling for various traditional Turkish pastries.
Nectarine
Nectarine is a luxurious type of local fruit grown in the Turkish “Çanakkale” region and the “Bayramış” region.
This crunchy fruit is a little larger than a cherry,
and has a smooth skin that varies in color from light green to pink.
Sweet and sour notes express its flavour, with hints of peach and apricot.
Their juice is excellent and refreshing, and nectarines also used to make jam or added to cakes for a unique and delicious touch.
Apricot
Apricot orchards are a landmark in Malatya Province, Eastern Anatolia.
Being the largest producer of apricots in the world,
the province is distinguished by providing fresh and dried apricots on a large scale within the country,
and exports huge quantities of its products.
The secret to the delicious taste of apricots is due to the rich soil in the governorate,
where apricots feed on the water of the Euphrates River.
Apricots are dried in the sun, without using sulfur in the process,
and made in family-run orchards that preserve ancient traditions.
in addition, Malatya apricots often marketed ground,
made into a marzipan-like paste, and coated in chocolate.
In order to enhance the quality of apricots and encourage local producers to interact with interested buyers,
the Malatya Apricot Festival has held annual events for about 40 years.
Turkish vegetables
Turkish vegetables are very suitable for use in preparing salads or delicious food dishes that contain vegetables such as stuffing,
casseroles, pickles, and other dishes that need vegetables to add a delicious taste.
It is a well-known vegetable in the Turkish market.
Armenian yard
A member of the squash family, this long, ribbed vegetable rarely explains its true identity as it resembles a cucumber
but is actually a type of watermelon, also known as ‘kita’.
Armenian yard widely used in southeastern Turkey, where Armenian yard made into a popular and beloved pickle among those who eat it.
watercress
Watercress is a plant belonging to the mustard family, and its leaves resemble radish leaves.
leaves often made into salads, and also a delicious accompaniment to fried or grilled fish.
also commonly used as a garnish, adding a touch of flavor and elegance.
The artichoke
Artichoke In the daisy family, the artichoke is a large thistle-like plant, 50-100 cm high, with stiff grey-green leaves and large blue or purple flowers.
The flowers that appear on the leaves and stems are characterized by their dense flesh.
Artichokes are particularly popular in Turkish cuisine, especially in the Aegean and Istanbul regions.
It is prepared in dishes known as “olive oil”,
where it is combined with or stuffed with celery or fava beans, and is usually classified as a meze or appetizer.
