Fresh Fruits

Fresh, vibrant produce sourced at its peak—juicy pomegranates, crisp cucumbers, and aromatic herbs—that bring the authentic taste and color of Iranian agriculture directly to your table.

Description

Iran’s diverse climate allows for the cultivation of a wide range of fresh fruits, many of which hold a special place in Persian culinary traditions. Some of the most iconic Persian fruits include:

Pomegranates: A symbol of prosperity, pomegranates are prized for their ruby-red seeds and sweet-tart juice. They are often eaten fresh, used in stews like Fesenjan, or made into pomegranate molasses.
Persian Cucumbers: Smaller and thinner than regular cucumbers, Persian cucumbers have a crisp texture and mild sweetness, making them a staple in Mast-o-Khiar (yogurt and cucumber dip) and fresh salads.
Melons & Watermelons: Persian melons, such as Kharbozeh, are fragrant and juicy, often enjoyed as a refreshing summer treat. Watermelon is traditionally served during Yalda Night, the longest night of the year.
Grapes & Raisins: Grapes are enjoyed fresh or dried into raisins, which are commonly used in rice dishes like Adas Polo (Lentil Rice) or eaten as a snack.
Quinces: Known for their floral aroma and firm texture, quinces are often cooked down into jams or added to slow-cooked stews for a subtly sweet contrast.

Fresh fruits are an essential part of Persian meals, often served as a simple yet elegant dessert alongside nuts, tea, or honey. They are also widely used in Persian medicine and traditional remedies for their natural health benefits.