Harvest Season Begins for Wild-Growing Gilaburu Fruit in Yozgat

The harvest season has begun for gilaburu fruit, which grows naturally in wetland areas of Yozgat's Çandır, Çayıralan, and Boğazlıyan districts. The gathered fruits are ripened in containers and sold.

Harvest Season Begins

In the Çandır, Çayıralan, and Boğazlıyan districts of Yozgat, the harvest season for gilaburu fruit—which grows naturally, particularly along stream banks and in wetland areas—began as of the beginning of October. Ripening in the autumn, the fruits are gathered by producers and prepared for sale.

Ripening Process

Following the harvest, the gilaburu is cleaned and cleared of foreign substances, filled into containers, and water is added. To reduce the fruit's characteristic tart taste and make it suitable for consumption, it is kept in special cellars for approximately 2 to 3 months.

Price and Sales Conditions

An 8-kilogram container of gilaburu, which was sold for 900 liras last season, finds buyers for 1000 liras this year. The products are delivered to buyers both locally and through cargo in line with demands from out of town.

Areas of Use and Benefits

Gilaburu fruit is generally preferred by individuals experiencing kidney ailments, passing stones or sand, and diabetes patients. Rich in vitamin C, the product is consumed either by extracting its juice or as a fruit.