Editing Turkish cuisine (section)

=== Fruit ===
The diverse flora of Turkey means that fruit is varied, abundant and cheap. In Ottoman cuisine, fruit frequently accompanied meat as a side dish. [[Plum]]s, [[apricot]]s, [[pomegranate]]s, [[pear]]s, [[apple]]s, [[grape]]s, [[ficus|fig]]s and [[quince]]s along with many kinds of [[citrus]] are the most frequently used fruit, either fresh or dried, in Turkish cuisine. For example, ''[[compote|komposto]]'' (compote) or ''[[hoşaf]]'' (from Persian ''khosh âb'', literally meaning "nice water") are among the main side dishes to meat or pilav. ''[[Dolma]]'' and [[Pilaf|pilav]] usually contain currants or raisins. ''Etli [[Sarma (food)|yaprak sarma]]'' (vine leaves stuffed with meat and rice) used to be cooked with sour plums in Ottoman cuisine. [[List of Turkish desserts|Turkish desserts]] do not normally contain fresh fruit, but may contain dried varieties.