Both Turkish figs and Turkish pistachios stand out from the more common varieties of their respective fruit and nuts. In the U.S. market, California dominates both in fig and pistachio growth and production; however, their Turkish counterparts are often considered superior in flavor.
Turkey cultivates several varieties of figs. The Sari Lop, a large, sweet, light colored fig is specifically grown for drying purposes, the most common method of commercial production. Harvesting figs begins when the fruit is fully ripe and beginning to dry on the tree. They are then picked and complete their drying in the hot Turkish sun. After drying, the figs are washed and processed which means they are shaped and packaged as all Turkish figs are natural.
Compared to California figs, Turkish figs are larger, moister and have a fuller consistency inside. Fig aficionados consider the Smyrna the best over all others.
Like the fig gourmands, pistachio experts prefer Turkish pistachios over other varieties. These smallish pistachios burst with rich flavor and while the shell requires more effort to open, many claim it is well worth the effort.
These Turkish exports are sold online by nut vendors or in gourmet and organic food and grocery stores.