The geography, climate and labour behind a flavour unmatched anywhere in the world.
A large share of the world's dried apricot production comes from Malatya. We believe this is no coincidence — it is nature's gift combined with mastery passed down through generations.
Hot, dry summers and cold winters. This continental climate naturally concentrates the apricot's sugar and aroma.
Around 900–1000 metres of altitude, with day-night temperature swings, gives the apricot its distinctive texture.
The mineral-rich alluvial soils around the Euphrates raise the apricot's nutritional value.
High sugar content and intense aroma make the Malatya apricot the most delicious apricot in the world.
Drying, table and dried-apricot types — each with its own taste and use. Click a variety for details.
Around 90% of the apricots produced in Malatya are of this variety. With its high sugar content, fleshy texture and sweet kernel, it is indispensable for both the domestic and export markets.
Use: Dried apricot, export, kernels
Spreading quickly across Malatya in recent years, Kabaaşı is known for its large fruit and late flowering, which makes it less affected by spring frosts.
Use: Dried apricot, wholesale, table
Soğancı is known for its balanced sugar content and distinct aroma; it keeps its bright colour and texture when dried.
Use: Dried apricot, sun-dried, packaged
One of the rooted varieties that come to mind with traditional Malatya apricots. Its fleshy, juicy structure is a delight for fresh consumption.
Use: Table, retail, dried apricot
A productive variety preferred both for drying and the table, with large fruit and balanced sugar content.
Use: Dried apricot, export, wholesale
Known for its durable structure and high sugar content, Çöloğlu is also preferred in export thanks to its consistent quality.
Use: Dried apricot, sun-dried, export
One of the most loved for fresh eating, with very high sugar and soft flesh. Thin-skinned and juicy, it almost melts in the mouth.
Use: Table, jam, dessert
A medium-to-large, balanced-sweet, pleasantly aromatic table apricot, sought for fresh eating.
Use: Table, retail
A table variety standing out for fresh eating with its large, fleshy and juicy fruit.
Use: Table, retail
An early variety ripening before the others, reaching market as the season's first fresh apricot.
Use: Table, retail
A wild apricot grown from seed. Small-grained and intensely aromatic; used for its kernel, fruit leather and as a grafting rootstock.
Use: Kernel, fruit leather, marmalade
Apricot dried in the sun with no additives. With its dark brown colour and intense, caramel-like taste, it is the most natural form.
Use: Natural nutrition, export
Dried apricot treated with sulphur dioxide to keep its bright yellow-orange colour. A favourite for export with its soft texture and long shelf life.
Use: Export, wholesale, packaged
An additive-free dried apricot with a distinctive tart-tangy taste, made from varieties naturally higher in acid.
Use: Natural nutrition, variety
Thanks to its unique geography, the Malatya apricot is not just a product but a registered value. It is registered as a geographical indication by both the Turkish Patent and Trademark Office and the European Union. This registration is the official guarantee that the product genuinely belongs to Malatya and meets specific quality standards.
You can view or download the geographical indication registration certificate of the Malatya apricot below.
National GI registration: 2001 · EU registration: 2017
The apricot's homeland is Central Asia (East Turkestan) and China. Reaching Anatolia along the Silk Road, the apricot achieved its finest quality in the world in Malatya's unique climate and soil.
Central Asia (East Turkestan) and China — where the apricot first grew.
The apricot was brought to Anatolia along the Silk Road.
Malatya varieties were developed: Hacıhaliloğlu (1870), Hasanbey (1930), Çöloğlu (1935), Kabaaşı (1955), Çataloğlu (1963), Soğancı (1974).
National (2001) and European Union (2017) geographical indication registrations were obtained.
Sulphured dried apricots are treated with sulphur dioxide to keep their bright orange colour; they offer a softer texture and a longer shelf life. This is the most preferred form on the world market.
Unsulphured (sun-dried) apricots are dried directly in the sun with no additives. Their colour turns dark brown and their taste is more intense and caramel-like. They are the favourite of those who prefer fully natural nutrition.
Kaynak / Source: Asma, 2011
| Feature | Malatya Apricot | Other Apricots |
|---|---|---|
| Taste | Intense, naturally sweet, balanced aroma | Duller, inconsistent |
| Texture | Meaty and soft | Often dry and fibrous |
| Nutrition | High in fibre, potassium, iron, vitamin A | Generally lower |
| Sugar Content | Naturally high | Low / variable |
| Shelf Life | Long, well preserved in proper conditions | Shorter |
| Sun-Dried Option | Available (additive-free) | Rare |
Sulphured or sun-dried, wholesale or retail — tell us what you need and we'll share the right product and price.
