A good Turkish meal ends with fresh fruit, often artfully presented in slices and wedges on the plate.  You might get kiwis, strawberries, oranges, apples or any number of stone fruit when in season.  But apart from this occasional appearance, fresh fruit is surprisingly hard to find.  I could suppose that this is due to the long history and widespread custom of preserving fruit so it can be enjoyed all year, a taste for which the sweet-toothed Turks maintain to this day in cities and villages alike.