Given that as many as 17 kilograms of fruit can go into a single bottle, it is fair to say that "pálinka grows on trees". The Carpathian Basin, and the Great Plains of eastern Hungary in particular, are famous for their fruits - and also, by extension, for their pálinka. The climate is suitable for a wide variety of species, and each region has its own pálinka speciality.

There are currently six regions producing fruit varieties that have been officially recognised for their unique qualities:

Szatmár plum pálinka: The people of the Szatmár-Bereg region has welcomed guests with their famous plum pálinka for centuries. They say that the drinker becomes one year younger with each sip.

Kecskemét apricot pálinka: Kecskemét, a town in the heart of Hungary's Great Plain, is world renowned for its characteristically fruity pálinka made exclusively from apricots grown in the surrounding orchards. It is increasingly served as a digestif.

Békés plum pálinka: The red plum variety growing in the Körös Valley region has been distilled into pálinka in traditional kisüsti pot stills for generations. Aging in wooden casks gives the pálinka its unique golden colour and unmistakable flavour.

Szabolcs apple pálinka: Traditional distillation in copper kisüsti stills captures the crisp taste and aroma of the Szabolcs region's apples.

Göncz apricot pálinka: The fertile soil of the Göncz region and an indigenous variety of apricot combine to produce a pálinka with a unique character and flavour that sets it apart from other apricot pálinkas.

Újfehértó sour cherry: The sour cherry pálinka from Újfehértó is the latest addition to Hungary's family of protected pálinka types. It can be made from two varieties of sour cherry, the indigenous Újfehértó cherry and the Debrecen bőtermő, grown in the mild microclimate of the Újfehértó region in north-western Hungary.