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Turkish figs are among the world’s finest, with Turkey as the top producer and exporter (especially dried figs, accounting for roughly 50–60% of global supply). Key regions include the Aegean (Aydın for drying) and Bursa (famous for fresh black figs).
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A LA CARTE

Fresh highlight is Bursa Siyahı (Bursa Black)—deep purple skin, red flesh, high sweetness and relatively good shelf life. Ideal for fresh eating, drying, soups or baking.
Turkey leads global fig production and especially dried-fig exports, thanks to ideal Mediterranean-Aegean climate and long cultivation tradition. Aydın province dominates dried production with the Sarılop (Calimyrna) cultivar—large, high-sugar fruits that dry to a soft, golden, honey-flavored product prized worldwide. Bursa is renowned for fresh Bursa Siyahı (black figs): deep purple skin, bright red flesh, excellent taste and better post-harvest life; it holds geographical indication status.
Dried Turkish figs are typically sun-dried, thin-skinned and intensely sweet with a caramel-honey aroma.
Fresh figs are juicy and fragrant when ripe. Nutritionally rich in fiber, natural sugars, potassium, calcium and polyphenols. In traditional Chinese use they support lung moistening and bowel regularity; modern diets value them as a nutritious snack. Enjoy fresh, dried as is, in baking, or in soups. Choose naturally colored, aromatic dried figs without off-odors, and ripe but intact fresh fruit.
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