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Traditional Turkish confection made with apricot, carrot, sugar, and nuts
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Apricot cezerye (35 g) has 112 calories. That works out to 320 calories per 100 g. It contains 25.9 g of carbs, 1 g of protein, 1.6 g of fat and 1.1 g of fiber. Its 122.5 µg of Vitamin A covers 14% of the Daily Value. Its glycemic index is 65 (high), so it raises blood sugar quickly.
Selected: 1 piece (medium) · 35 g
112
KCAL / 35G
Carbs
25.9g
· 9% DV
Protein
1g
· 2% DV
Fat
1.6g
· 2% DV
Fiber
1.1g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 85% · Protein 3% · Fat 12%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 112 kcal | |
| Total fat | 1.6 g | 2% |
| Saturated fat | 0.28 g | 1% |
| Trans fat | 0 g | |
| Sodium | 6.3 mg | 0% |
| Total carbohydrate | 25.9 g | 9% |
| Fiber | 1.1 g | 4% |
| Protein | 1 g | 2% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 35 g | 112 kcal |
| 1 piece (small) | 20 g | 64 kcal |
| 1 slice (thin) | 30 g | 96 kcal |
| 1 slice (thick) | 45 g | 144 kcal |
| 1 piece (large) | 50 g | 160 kcal |
| 2 piece (double) | 70 g | 224 kcal |
| 100 g | 100 g | 320 kcal |
| 1 serving (large) | 100 g | 320 kcal |
| 1 pack (jumbo) | 200 g | 640 kcal |
Calculated from 320 calories per 100 g.
Apricot cezerye is a Turkish confection made with apricot and carrot, usually cooked with sugar and shaped into pieces. Nuts are often mixed in or used as a coating, giving this chewy sweet a different texture from fruit jellies.
No, apricot cezerye is not Turkish delight, although both are traditional Turkish sweets. Cezerye is made from a cooked fruit-and-carrot mixture, while Turkish delight is typically a starch-thickened sugar confection.
Apricot cezerye is made by cooking apricot and grated carrot until soft, then combining them with sugar and reducing the mixture until thick. It is cooled and shaped, sometimes with nuts mixed in or coconut sprinkled over the outside.
Apricot cezerye is a fruit variation of cezerye, a confection especially associated with Mersin in southern Turkey. The apricot version is made by different producers and home cooks, so its exact recipe and local associations can vary.
Yes, apricot cezerye is usually soft and chewy rather than crisp. Its texture depends on how much moisture remains after cooking and how it is stored; an exposed piece can dry out and become firmer.
Apricot cezerye is often coated with shredded coconut, though some versions use finely chopped or ground nuts instead. The coating is not essential to the sweet, so recipes and shop-bought varieties may leave it plain.
Serve apricot cezerye in small pieces, often alongside Turkish coffee or tea. Let chilled pieces come to room temperature before serving for a softer bite, and use a sharp knife if the sticky confection is difficult to slice.
Keep apricot cezerye in an airtight container in a cool, dry place. Heat and humidity can make it sticky, while refrigeration may firm it up; follow the maker’s storage directions for a packaged product.
Yes, apricot cezerye can be frozen in an airtight container or freezer-safe bag. Separate portions before freezing so you can thaw only what you need, then let the pieces defrost before serving to restore a more pleasant texture.
People with diabetes can eat apricot cezerye, but its added sugar can raise blood glucose. Keep the portion small and include it in your carbohydrate plan; a doctor or dietitian can advise on how it fits your individual care.
Vitamins
Vitamin A
122.5µg · 14% DV
Vitamin E
0.24mg · 2% DV
B1
0.02mg · 2% DV
B6
0.02mg · 1% DV
Minerals
Copper
0.03mg · 3% DV
Potassium ⭐
74mg · 2% DV
Phosphorus
13mg · 2% DV
Iron
0.24mg · 1% DV
Sodium
6.3mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 112 calories in 1 piece (medium) (35 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Apricot cezerye is a Turkish confection associated with Mersin, made by cooking carrots with sugar and apricot, then enriching the mixture with nuts. It sets into a dense, chewy sweet with a fruity aroma and a pronounced sweetness; recipes and shapes vary.
In Turkey, it is commonly offered in small pieces alongside tea or coffee, and served to guests on festive occasions. Its nutrition is mainly carbohydrate, with modest amounts of fibre and protein from the fruit, carrots and nuts. Enjoy a small piece with unsweetened tea or coffee if you want a less-sweet pairing.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.28g
MONOUNSATURATED
0.56g
POLYUNSATURATED
0.42g
Omega 6:3 ratio 11.5:1
Above the ideal 4:1 (11.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.