Strawberries, which have been grown in Arnavutköy since 1798 and adopted by the Ottoman palace in terms of taste, smell and appearance, have given rise to the Ottoman variety of strawberries. The Ottoman variety of strawberries began to be grown in Karadeniz Ereğli as a result of the efforts of Ereglü Mining Minister and Ereglü District Governor Dilaver Pasha in 1866-1898. Karadeniz Ereğli Ottoman Strawberries, which were produced efficiently in the district until the 1960s, started to be produced again in 1994 with the efforts of the local government, during a period when they were on the verge of disappearing. The Karadeniz Ereğli Ottoman Strawberry Culture Festival has been organized every year since 1994.

The presence of the agricultural population in the region and the presence of food industry facilities have enabled sustainable cultivation of strawberries by preserving their characteristics specific to the area. Karadeniz Ereğli Ottoman Strawberry grows in sandy-loamy permeable, organically rich and rested soils and sloping lands. Karadeniz Ereğli Ottoman Strawberry is obtained from the Ottoman variety strawberry.

It has a strong growing and spreading plant. Its leaves are thick-fleshed, the upper surface is dark green, and the lower part spreads naturally. The petiole is thick and hairy. Male sterility is present and local varieties (Ereğli black strawberry or Ereğli hairy strawberry) are used as pollinators at a rate of 10% in production. The side of ripe fruits exposed to sunlight is light pink or pink, the other parts are cream colored. The shape is usually flattened sphere or round. The fruits are small or medium-sized. Fruit weights range from 4.36 to 7.17 g. The seeds are red and embedded in the flesh. Karadeniz Ereğli Ottoman Strawberry, which has a very small cavity in the middle of its fruit, has a white and very light cream colored flesh, is juicy, sweet and has a strong smell. The water-soluble dry matter content varies by month, but is between 10.9% and 10.64%. The ratio of ester compounds that give flavor to strawberries is high compared to other commercially produced strawberries.

The harvest period starts in May, depending on the climate conditions, and continues for 30-35 days. Since the fruits to be offered to the market as table fruits have a delicate structure, they are collected with bare hands, between the thumb and index finger of the right hand, by breaking the fruit stem with the nail, and are collected in small woven baskets made of 1 or 1.5 kg wood, called tingıl in the region.

Karadeniz Ereğli Ottoman Strawberry is a late-season strawberry and has a long harvest period. Although its yield is low, it is consumed as table fruit in its season, as well as dried. Due to its distinct flavor, its fruit is suitable for use in the production of jam, marmalade, fruit juice, alcoholic and non-alcoholic beverages. Only burnt farm manure is used in production and no pesticides are used.