Apricot | Kayısı

Apricots are believed to have been domesticated more than 5,000 years ago. Originally from Western and Central Asia, apricots were cultivated in Armenia before the first century AD. Brought to Turkey by Alexander the Great in fourth century BC, apricot trees grow on roadsides through the country. During the expansion of the Roman Empire in the 1st century BC, apricots spread to Greece and Italy. Apricots reached Spain and England in 13th century. And finally to France and America in 17th century. Today, Turkey is a leading producer of both in fresh and dried apricots in the world.



In Turkey, apricots are consumed fresh, dried and preserved. Dried apricots are commonly stuffed with walnuts and clotted cream.


Quick Guide


In Turkish, apricot is known as kayısı.


Apricot can be grown in every region of Turkey with the exception of the Eastern Black Sea Region and in the high plateaus of the Eastern Anatolian Region. However, nearly half of apricots grown are produced in the Central Eastern Anatolia Region. The most important apricot center in Turkey is Malatya.


Apricots are available beginning in spring and throughout the summer. The peak season is between May and August.



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