Kastamonu begins harvest of endemic üryani eriği fruit

The harvest of üryani eriği, a geographically indicated endemic fruit used in Ottoman cuisine, has begun in the Kastamonu province and Daday district of Turkey. This fruit is grown exclusively in the Kastamonu city center and Daday.

Rich in magnesium, potassium, iron, and B vitamins, the fruit is also a significant source of antioxidants due to its flavonoid content. Because of its low sugar levels, it is considered suitable for individuals managing diabetes or obesity.

The processing method involves harvesting the fruit, peeling it through a sequence of hot and cold water treatments, and drying it on wooden boards for approximately 15 days. Once processed, the product has a shelf life of two to three years and can be used to make traditional items such as pestil, compote, and 'eğşi' (a traditional beverage).

Research conducted by Kastamonu University has suggested the fruit may help increase resistance against cancer. Additionally, producers note its benefits for digestive health, specifically in addressing constipation and bloating.