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A Protected Taste of Karapürçek

Karapürçek Persimmon Molasses – Complete Food & Travel Guide

Discover Karapürçek Cennet Hurması Pekmezi, Sakarya’s geographically indicated persimmon molasses,
traditionally prepared from ripe local persimmons in open cauldrons over a wood fire.

Discover Karapürçek Persimmon Molasses

Discover Karapürçek Cennet Hurması Pekmezi – Sakarya’s Persimmon Molasses

Karapürçek Cennet Hurması Pekmezi is a geographically indicated molasses produced in Karapürçek district of Sakarya Province from ripe persimmons grown within the district. The fruit is locally known as cennet hurması and is also widely called Trabzon hurması in Türkiye.

Unlike the grape and mulberry molasses better known in many parts of Türkiye, this distinctive regional product begins with ripe persimmons. The protected production method uses Fuyu, Hana Fuyu and Hachiya varieties grown in Karapürçek.

The fruit is hand-harvested, sorted and cooked with water in open cauldrons over a wood fire. The cooked fruit is then crushed, filtered and rested before the clarified liquid is boiled again for hours until it becomes dark brown, cloudy and naturally flowing molasses.

This complete guide explores the product’s geographical-indication status, local persimmon varieties, harvest period, traditional wood-fire method, filtering and resting stages, flavour, texture, storage, buying tips, serving ideas, local food culture and ways to combine a tasting with a wider journey through Sakarya.

Protected Local Product

Karapürçek Cennet Hurması Pekmezi is registered in Türkiye as geographical indication number 1354.

Three Persimmon Varieties

The registered method uses Fuyu, Hana Fuyu and Hachiya persimmons grown within Karapürçek district.

Wood-Fire Production

The fruit and later the clarified juice are traditionally cooked in open cauldrons over a wood fire.

Dark & Flowing Molasses

The finished product is characteristically dark brown, cloudy and fluid rather than extremely thick.

Know Before You Taste

Karapürçek Persimmon Molasses – Quick Facts

Essential information about one of Sakarya’s most distinctive geographically indicated food products.

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Origin

Karapürçek district in Sakarya Province, Türkiye.

Open Karapürçek on Google Maps
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Main Ingredient

Ripe persimmon, locally called cennet hurması or Trabzon hurması.

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Traditional Method

Open-cauldron cooking over a wood fire, followed by filtering, resting and a second long boiling.

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Geographical Indication

Registered as Karapürçek Cennet Hurması Pekmezi with registration number 1354.

Fruit, Fire and Local Knowledge

The Tradition Behind Karapürçek Cennet Hurması Pekmezi

Karapürçek’s persimmon molasses turns a familiar autumn fruit into a concentrated regional food through a long, carefully controlled process.

Karapürçek lies in the southeast of Sakarya Province, in a fertile part of the Marmara region where village gardens, orchards and small-scale agricultural production remain important elements of the landscape.

Persimmon trees have long been familiar in local gardens. In Karapürçek, the fruit is commonly called cennet hurması, while elsewhere in Türkiye it is also widely known as Trabzon hurması.

Turning ripe persimmons into pekmez provides a way to transform the autumn harvest into a product that can be stored and enjoyed long after the fresh-fruit season has ended.

The local method is much more involved than simply reducing fruit juice. The persimmons are cooked, crushed, filtered and rested, and the resulting liquid is clarified before a second long cooking stage creates the final molasses.

The Turkish Patent and Trademark Office records that the product has an established history and an important place in the culinary culture of Karapürçek. Its reputation, local fruit varieties and production method form the basis of its geographical connection.

Official geographical-indication registration in 2023 gave formal protection to the name Karapürçek Cennet Hurması Pekmezi and documented the method by which the genuine local product is produced.

What Makes It Distinctive

Characteristics of Karapürçek Persimmon Molasses

The protected product is defined by its local fruit, traditional processing stages, colour, texture and measurable composition.

Made from Persimmon

The product is made from ripe Asian persimmon rather than grapes, mulberries or date-palm fruit.

  • Local name: Cennet hurması
  • Another Turkish name: Trabzon hurması
  • English: Persimmon

Three Registered Varieties

The specification identifies three persimmon varieties grown in Karapürçek for production.

  • Variety: Fuyu
  • Variety: Hana Fuyu
  • Variety: Hachiya

Ripe Fruit

Unlike dried persimmon, which is often processed while still firm, this molasses begins with mature, ripe fruit.

  • Selection: Ripe fruit
  • Harvest: By hand
  • Sorting: Unripe fruit removed

First Wood-Fire Boiling

Persimmons and water are cooked in open cauldrons over a wood fire as the first heat-treatment stage.

  • Fruit: 35 kg
  • Water: 10 litres
  • Time: About 2 hours

Filtering and Resting

The cooked fruit is crushed, strained and rested several times to remove skins, insoluble material and sediment.

  • First rest: About 3–4 hours
  • Long rest: About 36 hours
  • Purpose: Clarification

Second Long Boiling

The clarified liquid is cooked again in stainless-steel open cauldrons over a wood fire.

  • Temperature: 160–180°C
  • Time: About 8 hours
  • Result: Concentrated pekmez

Dark Brown Appearance

The registered product is dark brown, naturally cloudy and distinctly darker than the fresh fruit.

  • Colour: Dark brown
  • Clarity: Cloudy
  • Form: Concentrated fruit molasses

Flowing Consistency

Karapürçek persimmon molasses is characteristically fluid rather than set, crystallised or paste-like.

  • Texture: Flowing
  • Brix: 68–73°
  • Total sugar: 65–70%
Protected Food Heritage

Karapürçek Cennet Hurması Pekmezi Geographical Indication

Karapürçek Cennet Hurması Pekmezi is officially registered by the Turkish Patent and Trademark Office as a geographical indication associated with Karapürçek district of Sakarya Province.

Registered Name

The official protected name is Karapürçek Cennet Hurması Pekmezi.

Registration Number

The product carries geographical-indication registration number 1354.

Registration Date

The geographical indication was registered on 8 May 2023.

Application Date

The application was filed on 20 April 2021.

GI Type

It is registered as a Mahreç İşareti, a Turkish geographical-indication category linking a product’s reputation or production tradition with a defined place.

Registration Holder

The registration holder is Karapürçek District Governorship.

Geographical Boundary

The protected geographical area is Karapürçek district of Sakarya Province.

All Production Stages

The registered specification requires the complete production process to take place within Karapürçek district.


The protection is closely tied to both the locally grown fruit and the established method of transforming it into molasses. Producers using the protected name must follow the registered requirements for fruit varieties, processing, physical and chemical characteristics and geographical-indication labelling.

An Important Translation Note

What Does “Cennet Hurması Pekmezi” Mean?

For international travellers, the clearest English description is persimmon molasses. The Turkish word hurma can be confusing because it can also refer to date-palm fruit, but Karapürçek Cennet Hurması Pekmezi is made from persimmon.

Cennet Hurması

A widely used Turkish name meaning the fruit known in English as persimmon.

Trabzon Hurması

Another very common Turkish name for persimmon.

Pekmez

A concentrated fruit product created by prolonged cooking and reduction, traditionally prepared from several fruits in Türkiye.

Best English Name

Karapürçek Persimmon Molasses is clear, accurate and useful for travellers.

Not Date Molasses

The source fruit is persimmon, not the fruit of the date palm.

Regional Identity

The protected Turkish name remains important because it identifies a specific local product and production tradition.

Orchards in Southeast Sakarya

Karapürçek – The Landscape Behind the Molasses

Karapürçek is located in the southeastern part of Sakarya Province, around 26 kilometres from central Sakarya according to the provincial administration. Its rural landscape is shaped by productive gardens, orchards and villages between the broader agricultural plains and wooded hills of the region.

Village Agriculture

Family gardens and small agricultural plots remain an important part of the district’s rural character.

Persimmon Trees

Cennet hurması is grown locally and provides the essential raw material for the protected molasses.

Autumn Harvest

The district’s persimmons mature mainly during October and the first half of November depending on variety.

Local Processing

The registered product must not only use fruit grown in Karapürçek; its production stages must also take place within the district.

Rural Food Culture

Open cauldrons, wood fires, fruit preservation and seasonal production connect the product closely with village food traditions.

Close to Sakarya

Karapürçek can be included in a wider food and countryside route through Sakarya Province.

Fuyu, Hana Fuyu and Hachiya

Persimmon Varieties Used in Karapürçek Molasses

The registered specification identifies three persimmon varieties grown within Karapürçek for the production of the protected molasses. Their harvest periods and fruit characteristics vary, extending the local processing season through autumn.

Fuyu

Fuyu fruit is generally flatter in shape with rounded corners and weighs approximately 100–150 grams in the registered description.

Fuyu Harvest

The registered harvest period for Fuyu is mainly October.

Hana Fuyu

Hana Fuyu fruit is generally round, orange-skinned and larger, at approximately 170–200 grams.

Hana Fuyu Harvest

The registered harvest period is mainly the first and second weeks of November.

Hachiya

Hachiya fruit is generally round with a pronounced tip and reddish-orange skin, at approximately 200–250 grams.

Hachiya Harvest

The registered harvest period is mainly the first and second weeks of November.

From October into November

When Persimmons Are Harvested in Karapürçek

The harvest calendar depends on the persimmon variety. Fuyu is associated with October, while Hana Fuyu and Hachiya are generally harvested during the first two weeks of November according to the geographical-indication specification.

October

Fuyu persimmons reach their registered harvest period during October.

Early November

Hana Fuyu and Hachiya become central to the harvest as November begins.

Hand Harvesting

Ripe fruit is collected by hand and placed in plastic crates for transport to the production site.

Sorting

Stems, foreign material and fruit that is not sufficiently ripe are removed before cooking.

Ripe Fruit Matters

The protected molasses is made from mature fruit rather than the firmer fruit used for some drying traditions.

Seasonal Atmosphere

October and early November are the most relevant months for travellers interested in seeing the fruit harvest itself.

A Long Traditional Process

How Karapürçek Cennet Hurması Pekmezi Is Made

The registered method follows a sequence of harvesting, sorting, cooking, crushing, filtering, resting, clarifying and long reduction. Each step contributes to the final colour, consistency and composition.

1. Harvest Ripe Fuyu, Hana Fuyu and Hachiya persimmons grown within Karapürçek are harvested by hand.
2. Sorting Stems, foreign matter and fruit that is not ripe enough are removed.
3. First Boiling About 35 kg of persimmon and 10 litres of water are cooked in an open cauldron over a wood fire for approximately 2 hours.
4. Crushing The cooked mass is crushed into a purée-like consistency.
5. First Filtering The cooked fruit is placed in food-safe mesh bags and strained to separate skins and insoluble material from the liquid.
6. First Rest The first liquid, known as the initial şıra, is rested for approximately 3–4 hours.
7. Re-Filtering The liquid is strained again to remove remaining solid material and sediment.
8. Long Rest The filtered liquid is rested for about 36 hours at room temperature in a dry place away from sunlight.
9. Final Clarification The rested liquid is filtered again so settled material is removed before the second heat treatment.
10. Second Boiling The clarified liquid is boiled in stainless-steel open cauldrons over a wood fire at approximately 160–180°C for about 8 hours.
11. Hot Filling Once the desired pekmez consistency is reached, the product is filled hot into glass jars.
12. Labelling & Storage The jars are labelled and stored under the temperature and humidity conditions defined by the registered specification.
The First Transformation

The First Wood-Fire Cooking Stage

The first heat treatment softens the ripe fruit and creates the cooked mass from which the initial juice can be extracted. The registered ratio is specific and helps standardise the process.

35 kg Persimmon

The registered method uses approximately 35 kilograms of ripe fruit per batch at this stage.

10 Litres Water

Ten litres of water are added to the open cauldron with the fruit.

Open Cauldron

The first cooking takes place in an open vessel rather than a sealed industrial cooking system.

Wood Fire

Wood fire is an important part of the registered production method.

About 2 Hours

The initial fruit-and-water mixture is cooked for approximately two hours.

Ready for Crushing

After cooking, the softened fruit mass is crushed before filtering.

Patience Between the Fires

Filtering, Resting and Clarifying the Persimmon Liquid

One of the most distinctive features of the method is the time devoted to filtration and resting. The goal is to remove skins, insoluble material and sediment before the final reduction stage.

Mesh-Bag Filtering

The cooked purée is placed in food-safe mesh bags so liquid can drain while skins and coarse material remain behind.

Initial Şıra

The first strained liquid is locally described in the production method as the initial şıra.

3–4 Hour Rest

The initial liquid rests for several hours so remaining suspended material can settle.

Second Filtering

After the first rest, the liquid is strained again to remove additional solid material.

36 Hour Rest

The liquid then rests for approximately 36 hours at room temperature in a dry, shaded environment.

Final Clarification

Another filtering stage removes settled residue before the second long boiling begins.

Concentration into Pekmez

The Second Boiling – From Clarified Juice to Molasses

After the long resting and clarification stages, the liquid returns to the fire. This second heat treatment is the stage in which water is reduced and the persimmon liquid develops the concentration associated with pekmez.

Stainless-Steel Cauldrons

The registered method specifies open cauldrons made from stainless steel for the second heat treatment.

Wood Fire Again

The clarified liquid is cooked over a wood fire during the concentration stage.

160–180°C

The registered description gives a temperature range of approximately 160–180°C for the second heat treatment.

About 8 Hours

The second boiling continues for approximately eight hours.

Darkening Colour

As water evaporates and concentration increases, the liquid develops the product’s characteristic dark-brown appearance.

Hot Filled

When sufficient consistency is reached, the finished pekmez is transferred hot into glass jars.

The Registered Product Profile

Physical & Chemical Characteristics of Karapürçek Persimmon Molasses

The geographical-indication specification gives measurable limits for the protected product. These values help distinguish properly produced Karapürçek Cennet Hurması Pekmezi and support official inspection.

Brix 68–73°

Water-soluble dry matter must fall within the registered range of approximately 68 to 73° Brix.

Total Sugar 65–70%

The registered total-sugar range is approximately 65 to 70 percent.

pH 5.40–6.40

The protected product is defined within a registered pH range of approximately 5.40 to 6.40.

Acidity 0.10–0.35%

The specification sets a registered acidity range from approximately 0.10 to 0.35 percent.

Ash 1.9–2.3%

The registered ash-content range is approximately 1.9 to 2.3 percent.

No Commercial Glucose

The specification states that commercial glucose must not be present in the protected product.

Sucrose Maximum 1%

The registered specification sets a maximum sucrose value of 1 percent.

HMF Maximum 75 mg/kg

The registered maximum for hydroxymethylfurfural, or HMF, is 75 mg/kg.

Concentrated Persimmon Character

What Does Karapürçek Persimmon Molasses Taste Like?

Karapürçek Cennet Hurması Pekmezi concentrates the natural character of ripe persimmon into a dark, flowing fruit molasses. Individual batches can vary subtly because of fruit variety, maturity and the details of cooking.

Fruit-Forward Sweetness

The flavour begins with the sweetness of ripe persimmon rather than the grape or mulberry notes associated with other Turkish pekmez varieties.

Cooked-Fruit Depth

Long heating creates a deeper flavour than fresh persimmon and adds the character expected from a concentrated fruit product.

Dark Flavour Profile

The dark-brown colour is matched by a richer and more concentrated flavour than the bright fresh fruit suggests.

Flowing Texture

The registered product is fluid enough to pour or spoon rather than being a solid paste.

Natural Variation

Fuyu, Hana Fuyu and Hachiya can contribute slightly different fruit character to individual production batches.

Best Tasted Simply

A small spoonful on its own is the easiest way to understand its colour, texture and persimmon character.

Colour, Clarity and Consistency

How to Recognise Karapürçek Cennet Hurması Pekmezi

The registered description identifies three easily observed characteristics: the product is dark brown, cloudy and flowing. These visual qualities distinguish it from some lighter syrups or very thick fruit concentrates.

Dark Brown

The final molasses is much darker than the orange persimmons from which it is made.

Naturally Cloudy

The protected description characterises the product as cloudy rather than perfectly transparent.

Flowing

Its texture remains fluid enough to move and pour rather than setting into a rigid mass.

Concentrated

A Brix value of 68–73° reflects the high level of soluble solids created through long cooking.

Jarred Hot

The finished product is filled into glass jars while hot after the second boiling stage.

Protected Name

Genuine registered product should be associated with the full name Karapürçek Cennet Hurması Pekmezi and appropriate GI marking.

Protecting the Finished Product

How Karapürçek Persimmon Molasses Is Stored

The registered production specification defines controlled storage conditions for the packaged product. Travellers purchasing a jar should also follow the producer’s label after opening.

8–12°C

The registered storage temperature for packaged product is approximately 8 to 12°C.

45–60% Humidity

The specification gives a relative-humidity range of approximately 45 to 60 percent.

Glass Jars

The finished molasses is hot-filled into glass jars during production.

Up to 2 Years

Under the registered storage conditions, the specification provides for storage for up to approximately two years.

Read the Label

Commercially packaged jars may include additional producer-specific instructions, especially after opening.

Protect During Travel

Keep glass jars upright, cushioned and away from excessive heat when carrying them as an edible souvenir.

Finding the Genuine Local Product

How to Buy Karapürçek Cennet Hurması Pekmezi

Visitors may encounter the product through local producers, regional-product sellers and food outlets in and around Karapürçek and Sakarya. When buying the protected product, the full registered name and origin matter.

Look for the Full Name Seek the name Karapürçek Cennet Hurması Pekmezi rather than a generic persimmon syrup.
Check the Origin The fruit and all registered production stages are connected with Karapürçek district.
Look for GI Marking The protected name and geographical-indication emblem should be used according to the registration rules.
Read the Label Choose clearly labelled jars with identifiable producer and storage information.
Check the Jar Packaging should be clean, intact and properly sealed.
Ask About the Producer Local sellers may be able to explain where the persimmons were grown and how the batch was prepared.
A Concentrated Fruit Tradition

How to Enjoy Karapürçek Persimmon Molasses

Karapürçek Cennet Hurması Pekmezi can be approached like other traditional fruit molasses: start simply and in a small quantity so its distinctive persimmon character remains clear.

Taste a Small Spoonful

Sampling it on its own is the best introduction to the product’s sweetness, colour and flowing consistency.

Serve at Breakfast

It can be presented as one element of a Turkish-style breakfast alongside bread, cheese and seasonal local foods.

Drizzle on Bread

A small amount on fresh bread makes the flavour easy to appreciate without competing ingredients.

Pair with Tahini

Travellers familiar with the Turkish tahini-and-pekmez tradition may also enjoy exploring how persimmon molasses works in that combination.

Pair with Nuts

Walnuts or hazelnuts can provide a crisp contrast to the smooth, flowing molasses.

Use as a Local Tasting

A small tasting alongside other Sakarya products creates an easy introduction to the province’s diverse food heritage.

A Food Experience in Rural Sakarya

Karapürçek Persimmon Molasses Visitor Tips

Visit in Autumn

October and early November connect most closely with the registered persimmon harvest periods.

Ask Before Visiting Producers

Production spaces may be private homes, cooperative facilities or working food areas, so visits should be arranged or requested politely.

Look for Wood-Fire Production

Open-cauldron wood-fire cooking is one of the defining elements of the registered method.

Allow Time

This is a slow product: filtering, resting and long cooking are central to its identity.

Buy a Labelled Jar

Clear origin and producer information make the product easier to identify and transport.

Protect Glass Packaging

Wrap jars carefully and keep them upright during road or air travel.

Combine with Sakarya

Karapürçek is close enough to central Sakarya to form part of a broader countryside and gastronomy route.

Know the Translation

“Cennet hurması pekmezi” means persimmon molasses, not date molasses.

Follow the Orchard Calendar

Best Time to Experience Karapürçek Persimmon Country

Spring

Orchards return to leaf and the countryside around Karapürçek becomes increasingly green.

Summer

Persimmon fruit develops on the trees, but the main processing season has not yet begun.

October

Fuyu persimmons enter their registered harvest period and autumn fruit becomes prominent in local gardens.

Early November

Hana Fuyu and Hachiya reach their key harvest period, making this one of the most relevant times for production.

Late Autumn

Molasses-making activities can follow the harvest as ripe fruit is cooked and processed.

Year-Round Buying

Properly packaged molasses can remain available beyond harvest season depending on producer stocks.

A Distinctive Part of Sakarya’s Table

Karapürçek Persimmon Molasses and Local Food Culture

Karapürçek Cennet Hurması Pekmezi is part of a wider Sakarya food landscape in which orchard fruits, nuts, dairy products, vegetable dishes, sweets and preserved foods vary from district to district. Its persimmon base makes it particularly unusual among Türkiye’s regional pekmez traditions.

Persimmon Molasses

Karapürçek’s protected speciality concentrates local cennet hurması through a long wood-fire production process.

Geyve Quince

Geyve is strongly associated with quince cultivation and another important geographical indication of Sakarya Province.

Pamukova Walnut Paste

Pamukova Ceviz Ezmesi represents another protected sweet speciality from the province.

Kocaali Dried Persimmon

Northern Sakarya preserves the same fruit in a completely different way through Kocaali’s dried-persimmon tradition.

Chestnut Honey

Kocaali Çamdağı Chestnut Honey reflects Sakarya’s forest landscape and beekeeping heritage.

Taraklı Üğüt

Taraklı’s traditional wheat-based sweet adds another very different flavour to a province-wide food journey.

Local Production and Community Value

Women Producers and the Modern Story of Karapürçek Molasses

During the geographical-indication application period, the product also gained attention through a women’s cooperative initiative in Hocaköy. Reporting from 2021 described local women preparing cennet hurması pekmezi in cauldrons using traditional knowledge passed through families.

Hocaköy Initiative

A women’s cooperative established in Hocaköy helped create a more organised setting for local production during the GI application period.

Traditional Knowledge

Local producers described the method as something learned from earlier generations and then developed further through organised production.

Adding Value to Fruit

Turning local persimmons into a protected regional product gives the fruit a longer marketing life than fresh harvest alone.

Regional Identity

The geographical indication strengthens the connection between the Karapürçek name and its distinctive persimmon molasses.

Food Tourism Potential

Visitors interested in production stories can connect a tasting with the district’s rural landscape and orchard culture.

Respect Working Spaces

Cooperative or household production areas are working food environments, so access and photography should always be arranged appropriately.

Explore More of Sakarya

Places & Flavours to Combine with Karapürçek Persimmon Molasses

A Karapürçek food stop can be combined with other protected foods, countryside routes and nature attractions across Sakarya Province.

Geyve Quince

Continue south-west through Sakarya’s fruit-growing country and discover one of the province’s best-known orchard products.

Pamukova Walnut Paste

Explore another geographically indicated Sakarya speciality with a completely different texture and production tradition.

Taraklı Artichoke

Combine regional gastronomy with the historic atmosphere and agricultural traditions of Taraklı.

Kocaali Dried Persimmon

Compare two protected Sakarya traditions based on persimmon: Karapürçek’s molasses and Kocaali’s hanging-dried fruit.

Kocaali Çamdağı Chestnut Honey

Discover another protected local product tied to Sakarya’s forests, villages and seasonal food heritage.

İl Ormanı Nature Park

Add forest scenery and an outdoor stop to a wider Sakarya gastronomy journey.
Useful Questions

Frequently Asked Questions About Karapürçek Persimmon Molasses

What is Karapürçek Cennet Hurması Pekmezi?

It is a geographically indicated persimmon molasses produced in Karapürçek district of Sakarya Province using locally grown ripe persimmons and a registered traditional method.

What is the best English translation?

“Karapürçek Persimmon Molasses” is the clearest English description for international travellers.

Is it made from dates?

No. The fruit is persimmon, locally called cennet hurması or Trabzon hurması.

Where is it produced?

Its protected geographical boundary is Karapürçek district in Sakarya Province, Türkiye.

Is it geographically indicated?

Yes. Karapürçek Cennet Hurması Pekmezi is officially registered as a geographical indication in Türkiye.

What is its registration number?

The geographical-indication registration number is 1354.

When was it registered?

The product was registered on 8 May 2023.

When was the GI application filed?

The application was filed on 20 April 2021.

Who holds the registration?

The registration holder is Karapürçek District Governorship.

What type of geographical indication is it?

It is registered as a Mahreç İşareti.

Which persimmon varieties are used?

The registered method uses Fuyu, Hana Fuyu and Hachiya persimmons grown in Karapürçek.

When is Fuyu harvested?

The registered harvest period for Fuyu is mainly October.

When are Hana Fuyu and Hachiya harvested?

Their registered harvest period is mainly the first and second weeks of November.

Are the fruits harvested by hand?

Yes. The production method describes ripe fruit being hand-harvested and transported in plastic crates.

How is the fruit prepared before cooking?

Stems, foreign material and fruit that is not sufficiently ripe are removed before the first heat treatment.

How much fruit and water are used in the first boiling?

The registered method uses approximately 35 kg of persimmon and 10 litres of water.

How long is the first boiling?

The first heat treatment lasts approximately 2 hours.

Is the fruit cooked over wood fire?

Yes. Wood-fire cooking in open cauldrons is part of the protected production method.

What happens after the first boiling?

The cooked fruit is crushed, placed in food-safe mesh bags and strained to separate the liquid from skins and insoluble material.

What is the first şıra?

It is the first liquid obtained after the cooked persimmon mass has been strained.

How long does the first liquid rest?

The production flow describes an initial resting period of approximately 3–4 hours.

Why is it filtered more than once?

Repeated filtering removes skins, insoluble material and sediment so the liquid is progressively clarified before final concentration.

How long is the main resting stage?

After further filtering, the liquid rests for approximately 36 hours at room temperature in a dry place away from sunlight.

How long is the second boiling?

The clarified liquid is cooked for approximately 8 hours.

What temperature is used in the second heat treatment?

The registered method specifies approximately 160–180°C.

What type of vessel is used for the second boiling?

The specification describes stainless-steel open cauldrons.

What colour is Karapürçek persimmon molasses?

The registered product is characterised as dark brown.

Is it clear or cloudy?

It is characteristically cloudy.

Is it very thick?

The registered description characterises it as flowing, so it remains fluid rather than becoming a firm paste.

What is the registered Brix range?

The water-soluble dry-matter range is approximately 68–73° Brix.

What is the total sugar range?

The registered total-sugar range is approximately 65–70%.

Does the registered product contain commercial glucose?

No. The specification states that commercial glucose must not be present.

How is the finished molasses packaged?

Once the desired consistency is reached, it is filled hot into glass jars and labelled.

How should it be stored before sale?

The registered storage conditions are approximately 8–12°C and 45–60% relative humidity.

How long can it be stored under the registered conditions?

The specification provides for storage for up to approximately 2 years.

Do all production stages take place in Karapürçek?

Yes. The protected specification states that all production stages take place within the defined geographical boundary.

What is the best time to visit for the persimmon harvest?

October through the first half of November is the most relevant period, depending on the variety being harvested.

Can I visit a production area?

Some production spaces may be private or actively processing food, so visits should be arranged in advance and permission should always be requested.

Is it a good edible souvenir?

Yes. A properly sealed and labelled jar offers a distinctive way to take home one of Sakarya’s protected regional flavours.

What other Sakarya products can I try?

Geyve quince, Pamukova walnut paste, Kocaali dried persimmon, Kocaali Çamdağı chestnut honey and Taraklı Üğüt Tatlısı are among the province’s other distinctive products.

Photograph the Journey from Orchard to Jar

Best Photos of Karapürçek Persimmon Molasses

The strongest visual story follows the product from orange persimmons in the orchard to steaming open cauldrons, slow filtering and the dark finished molasses in glass jars.

Persimmons on the Tree

Photograph ripe orange fruit among autumn leaves to establish the seasonal origin of the product.

Harvest Baskets

With permission, hand-picked fruit in crates can show the transition from orchard to production.

Open Cauldron

Steam rising from a traditional cauldron over a wood fire is one of the most evocative images of the process.

Filtering Stage

Mesh-bag filtering and the flowing şıra can visually explain why this is more than a simple fruit syrup.

Dark Molasses

Use soft side light to reveal the dark-brown colour and flowing texture of the finished product.

Breakfast Setting

A jar with bread, walnuts or a simple Turkish breakfast can create an appealing regional-food composition.


Always ask permission before photographing people, orchards, private homes, cooperative facilities or active food-production areas. Working kitchens and processing spaces should be treated with the same respect as any professional food environment.

Discover Sakarya with Us

Karapürçek Food, Village & Sakarya Private Experiences

Combine local food traditions, persimmon orchards, rural landscapes and selected Sakarya highlights on a private journey designed around your interests.

Private Karapürçek & Sakarya Experiences

Custom-designed private journeys with flexible timing, private transportation and opportunities to discover regional foods, village landscapes and cultural or natural attractions across Sakarya Province.