Natural Drying (Gün Kurusu)
Fruits can be dried without sulfur treatment but, the resulting product is brown, not yellow or orange, and the taste is different. The harvested fruits are carried to the drying areas, places on reinforced concrete or cover in a single layer. After the initial drying for a few days, the fruits are pitted, shaped and returned to the drying area until their water content drops to 10-13%. Since there are no sulfur reatments in natural drying, fruits brown because of enzyme activity. The naturally dried fruits must be kept refrigerated because they can deteriorate quickly under room temperature.