Mountain apples, known locally as sēwī ban ʿarz, reach their peak ripeness in the fall, making them a seasonal delight in the region. These apples are prized not only for their flavor but also for their versatility in culinary applications, particularly in pickling. They are especially popular for making pomegranate pickles, as they maintain their delicious taste without becoming sour.
Harvested fresh from the trees in the fall, mountain apples can be enjoyed throughout the summer, either fresh or pickled. One of their standout qualities is that they can be pickled directly, without requiring any prior processing.
To preserve their vibrant color and taste, it is crucial to handle mountain apples carefully. Exposure to air before or after processing can cause them to turn black and lose their appealing hue. To mitigate this, it is recommended to keep them submerged in water or their own juice until they are ready for use.
Kurdistan’s unique soil and abundant water resources create the ideal environment for cultivating mountain apples. The region produces large quantities of these fruits annually, which are readily available in local markets. Recently, there has been a growing emphasis on this valuable crop, highlighting its significance in Kurdistan’s agricultural landscape.