Fruit Compote Drink (Hoşaf): Recipe, Ingredients and How to Make

Hoşaf—literally meaning “nice water” in Persian—is one of Turkey’s oldest and simplest refreshments. This Turkish dessert is made of dried fruits like raisins, dried prunes, apricots, and figs boiled in water with some sugar and left to cool.

Visitors unfamiliar with Turkish food often mistake hoşaf for a dessert or jam, but it’s more accurately a cold drink or side. It is often consumed with dishes without juices, such as pilaf and makarna (pasta), just like cacık. Making a basic hoşaf at home takes 20–30 minutes of active cooking, plus several hours of steeping or chilling to develop full flavour.

Quick answer: Hoşaf is considered a drink, a dessert or a side. It is always served cold. The basic method: rinse dried fruit, boil it with water and sugar, remove from heat, let cool, then chill for several hours before serving. Preparation time is 20–40 minutes; developing full flavour overnight is ideal.

At a Glance

Type	Drinks
Origin	Ottoman household cuisine sources record the first written evidence of hoşaf, a simple Ottoman-era refreshment and dessert.
Servings	2–4 servings
Total time	20–40 minutes (plus 2–8 hours for steeping and chilling)
Difficulty	Easy

History and Story of Fruit Compote Drink (Hoşaf)

The name combines hoş (pleasant or sweet) and af or âb (water). Hoşaf, from Persian khosh ab meaning nice water, is an Iranian and Turkish dessert. Ottoman household cuisine sources record the first written evidence of hoşaf, a simple Ottoman-era refreshment and dessert. It is especially consumed during Ramadan, as a tradition.

Ingredients

• 250 grams dried apricots (roughly 2 cups), halved or quartered
• 1 cup dried raisins or golden grapes
• 400–500 ml water
• 50–100 grams sugar (or to taste)
• 2–3 whole cloves (optional)
• 1 cinnamon stick (optional)

How Fruit Compote Drink (Hoşaf) Is Made

Step 1: Rinse and prepare the fruit

Wash the dried apricots and raisins thoroughly under cold running water. Remove any stones, debris or shriveled pieces. Halve or quarter the apricots to allow them to soften and infuse more readily.

Tip: You may optionally add 2–3 cloves or a cinnamon stick for extra aroma.

Step 2: Boil the water and sugar

Bring 400–500 ml of water to a rolling boil in a large saucepan. Add sugar according to taste (100 grams yields a slightly sweet result; dried fruits naturally release some sweetness). Stir until sugar is fully dissolved.

Tip: If using cloves or cinnamon, add them to the boiling water at this stage rather than later.

Step 3: Add the dried fruit

When the syrup is boiling, turn the heat to medium and add the dried fruit. Stir gently to ensure even distribution. Do not allow the mixture to boil vigorously, which can break apart the softer fruits.

Step 4: Simmer gently

Let the compote simmer gently for around 20 minutes until the apricots are soft and plump and the raisins have absorbed liquid. Boil over low heat to prevent the fruit from falling apart. Stir occasionally to ensure even cooking.

Step 5: Cool and chill

Remove the saucepan from the heat. Allow the hoşaf to cool to room temperature, then transfer it to a serving bowl or pitcher. Place the pot in the fridge and let it sit a few hours, a day is better, before eating the hoşaf.

Tip: The longer the hoşaf sits the tastier it becomes.

Variants

• You can add other dried fruit such as dried plums. You can also add fresh fruit such as apples, strawberries or cherries. Cook hoşaf with apple as well as dried apricots and grapes for excellent results.
• Hoşaf may also contain cinnamon or cloves.
• Use dried apricots and raisins as a base. The hoşaf is particularly delicious when made with tart dried black grapes with seeds.
• A traditional compote of dried fruit usually uses apricots, figs, prunes, and raisins.

Common Mistakes to Avoid

• Not rinsing the dried fruit thoroughly, leaving dust or grit in the final drink.
• Boiling the fruit too vigorously, which breaks down delicate apricots and prunes into mush rather than leaving them softly intact.
• Serving immediately after cooking instead of chilling for several hours; the flavour improves dramatically as it cools and the fruit plumps up.
• Adding sugar to the fruit before the water is hot; this can prevent the sugar from dissolving evenly. Always dissolve sugar in the hot water first.
• Using very soft or sticky dried fruit (such as pre-chopped apricots or old stock), which will disintegrate during cooking. Buy whole, firm pieces.

How to Order and Eat It

Hoşaf is always served cold and is very refreshing. Serve in small bowls or glasses and eat the softened fruit with a spoon, drinking the liquid as a dessert drink. It is a popular side dish with meals that don’t have much sauce or juice, like pilav (a rice dish) or pasta (called makarna in Turkish). Hoşaf is also traditionally served as a side with börek.

To order: Hoşaf lütfen [Hoşaf lütfen]

Diet and Allergens

• Vegan
• Vegetarian
• Gluten-free

Istanbul Vibes Tips

• The longer the hoşaf sits the tastier it becomes. Prepare it 24 hours before serving if possible; the fruits will continue to absorb liquid and flavour will deepen as it chills.
• Hoşaf refers exclusively to a compote with dried fruit. Unlike Western compote, the syrup is not boiled down and hoşaf is therefore more liquid. Do not confuse it with thicker, jam-like compotes or with "komposto," which is made from fresh fruit.
• Left to steep, the natural sugars bleed into the water, making it sweet and flavorful. Many people omit added sugar and rely entirely on the fruit's natural sweetness. Start with 50 grams sugar and taste before serving; you can always add more, but cannot remove it.
• Buy whole dried fruits at a spice market rather than from supermarket packages, which may be older or lower quality. Look for fruits that are still pliable and fragrant.
• In Turkey, it is common to add two cloves or a cinnamon stick. This makes the hoşaf even more aromatic. Experiment with small quantities of spices the first time; their flavour is strong and can easily overpower the fruit.

Where to Find Fruit Compote Drink (Hoşaf) in Istanbul

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FAQ

Is hoşaf a dessert, drink or side dish?

Hoşaf is considered a drink, a dessert or a side. It works in all three roles: as an afternoon or after-dinner drink, as a cold sweet course, or alongside savoury dry main dishes to add moisture and flavour.

Can you make hoşaf without added sugar?

Many prefer it without added sugar. Dried fruits release substantial natural sweetness during cooking. Start by omitting sugar entirely and taste the cooled hoşaf; add sugar only if you wish for more sweetness.

How long does hoşaf keep in the fridge?

It keeps very well in the fridge and is a refreshing, easy to grab, pick me up. Properly stored in a covered container, hoşaf will keep for 7–10 days.

What is the difference between hoşaf and kompoto or kompot?

Komposto, another similar drink in Turkish, is made from fresh fruits and can be served warm or cold, but hoşaf is always made from dried fruits and is always served chilled.

Which dried fruits work best for hoşaf?

Apricots, figs, prunes, and raisins are traditional. Dried fruits like raisins, dried prunes, apricots, and figs work well. You may also use dried peaches, pears, or cherries if you prefer.

Why is hoşaf so popular during Ramadan?

Hoşaf is especially consumed during Ramadan, as a tradition. Its cool, naturally sweet, refreshing nature makes it ideal for breaking the fast after a day of fasting.

Can you make hoşaf with fresh fruit instead of dried?

You can add fresh fruit such as apples, strawberries or cherries. Cook hoşaf with apple as well as dried apricots and grapes for excellent results. However, a dish made entirely from fresh fruit would be called "komposto" in Turkish, not hoşaf.

Is hoşaf always served cold?

Hoşaf is always served cold. It is never served warm; chilling is essential to the preparation and presentation.

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