The unique "Malatya" Şekerpare apricots, grown in eastern Turkey, especially in and around Malatya, stand out among hundreds of apricot varieties worldwide. So what makes the Malatya apricot so special? In addition to its soft texture, sweet and aromatic structure, and its pit not adhering to the fruit fibers, the pit of this apricot can be easily removed without cutting the fruit. After drying in the sun, the pit is separated from the fruit within 1-2 days using the "patlatma" method. Thanks to these features, it is considered to be the only apricot variety known as "whole pitted" or Şekerpare. Dried apricot production is a very laborious process; the pitting process is carried out by hand during the harvesting and drying stages.