supports Ukraine 🇺🇦
Best season to travel to Istanbul

Green Plums or Erik

Small, tart "erik" is a real passion of Istanbulites, who eat them raw and add them to soups, stews, sauces, and salads

reason default image
See all

Not only kids happen to pick unripe fruits in Istanbul—green plums are a weakness of grown-up Istanbulites as well. Because of their appealing sourness, green plums are eaten even more often than mature ones. In Turkish, such a small cherry-shaped green plum has a simple name: erik.

Green plums are consumed raw with a pinch of salt or added to salads, stews, and soups—the piquant erik adds unique flavour to any dish. Green plums may also be used to make a savoury tart sauce—an indispensable seasoning for your meal, kind of similar concept like Tkemali sauce in Georgia.

Such a delicacy is available in the market stalls of Istanbul between mid-April and mid-May. In June the plums remaining on the trees become golden-hued, and their acidic tinge converts into a syrup-like sweetness.

Practical info

Ask a question
Last updated: