Hoşaf (Turkish Dried Fruit Compote)
ہوشاف (ترکی خشک میوے کا ٹھنڈا شربت)
Hoşaf is halfway between a drink and a dessert: dried fruit gently cooked in water with a little sugar, then chilled until icy cold and served in bowls with plenty of the thin, fruity syrup. In Turkey it's the traditional partner to pilav, and during Ramadan it appears at both iftar and sehri because it's refreshing and easy to make ahead. The name comes from Persian *khosh-ab*, "pleasant water", the same root as the Pakistani *khushab*.
- ⏱ Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Easy
- Serves 6
Method
Tap a step when it is done.
Rinse the dried fruit well and soak it in the water for 1 hour (or overnight for very dry apricots).
Put the fruit and its soaking water in a with the sugar, cinnamon and cloves. Bring to a boil.
Simmer gently for 15 minutes, until the fruit is soft but still whole. Don't stir too much or it will break.
Cool, remove the whole spices and chill for at least 4 hours. Serve icy cold in bowls or glasses with the fruit.
Serve with a spoon for the fruit.
Kitchen notes
Hoşaf tastes better the next day, once the fruit has flavoured the syrup.
Keep it thin. It's meant to be sipped, not a thick compote.
Keeps 4–5 days in the fridge.
Pilav and hoşaf
In Turkish homes, a plate of buttery pilav is often served with a bowl of icy hoşaf on the side. The cold, fruity syrup refreshes the mouth between spoonfuls of rich rice and stew. At weddings, mevlit gatherings and Ramadan iftars, the pairing is almost automatic.
A Ramadan helper
Hoşaf is ideal for Ramadan: it can be made a day or two ahead, needs no last-minute work, and is cool and hydrating after a long fast. At sehri, a bowl of hoşaf is a light, sweet way to finish the meal.
Pakistani dried fruit
Pakistan has excellent dried fruit, especially apricots from Gilgit-Baltistan and Hunza, raisins and aloo bukhara. Hunza apricots are often very dry and sweet, so soak them overnight and use less sugar. The aloo bukhara adds a gentle sourness that keeps the syrup from tasting flat.
Serving
Serve icy cold in small bowls or glasses with a spoon, with pilav, after iftar, or as a light dessert. Leftover fruit is lovely spooned over sütlaç or yogurt.
Questions people ask
Which dried fruits can I use?
Any mix works: apricots, raisins, prunes, figs, dried apples or sour cherries. Apricots are the most classic.
Can I make it without sugar?
Yes. Dried fruit is naturally sweet; without sugar, the syrup is lighter but still pleasant.
Why is it served with pilav?
The cold, sweet-sour fruit balances buttery rice. It's a traditional pairing at Turkish weddings and Ramadan meals.
Nutrition (estimate, per serving)
- Calories
- 170
- Protein
- 1 g
- Fat
- 0 g
- Carbs
- 43 g
