An unusually juicy cultivar from Turkey, recently brought into the US in 1986 and released from quarantine in 1991. Fruit: pyriform, large and attractive; skin yellow, thick, slightly hairy; flesh crisp and juicy, mild flavor; matures at the end of September in the Kocaeli district of Turkey and can be stored until February; used fresh, dried, and for jam or syrup. Tree: open canopy, moderately vigorous and productive. The name Ekmek means bread . The Ekmek group encompases many sub-types tha may differ in size and taste. -- Brooks and Olmo Register of Fruit and Nut Varieties.Also known in western Turkey as 'Ada' and 'Kulu' which are place names. Fruit small to medium, variable in shape from ovate pyriform with long neck to obovate obtuse pyriform, sometimes with unequal sides; skin bright deep yellow, dull, slightly pubescent, many small to large brown and slightly raised dots; cavity medium-shallow or deep furrowed; basin very shallow or deep, slightly furrowed or smooth; calyx-tube short, open; flesh pale, creamish yellow, gritty around core, dry, soft, and coarse grained; core small-medium, distant or median, long, narrow or cordate; seeds medium or medium-large, brown or dark brown, short, flat, obtuse, beaked. -- J.T. Sykes, Economic Botany, 1972.