Fuji apples are the successful cross of two American varieties, the Red Delicious and Virginia Ralls Janet. Their name was given to them as homage to Japan’s most sacred mountain, Mount Fuji.

Medium to large in size the thick skin of the Fuji apple is light red with a yellow blush and oftentimes is lined with red vertical stripes. Their interior creamy white flesh is dense, juicy and crisp. Low in acid its flavor is mild and sweet with hints of both honey and citrus.

Nutritional Value

Fuji apples contain vitamins A and C as well trace amounts of folate and potassium. They are a good source of both soluble and insoluble fiber, which has been shown to help prevent heart disease and promote healthy digestion. A medium sized Fuji apple contains about 80 calories and is high in both water and sugar.

Serving Ideas

The thick skin and dense flesh of the Fuji apple holds up extremely well when cooked. Add slices atop pizza or layer inside a quiche. Fuji apples can be roasted, baked, sauteed and even boiled down. Chop and slow cook chunks of Fuji apple to make jams, soups and compotes. Their sweet flavor holds up when cooked as well, try added to baked desserts such as strudels and crisps.

Geography/History

Fuji apples were first developed in 1962 at the Tohoku Research Station in Morioka, Japan. They quickly became one of the most commonly grown apple varieties in Japan and in the 1980’s were made commercially available in the United States. Today, the bulk of Fuji apples are grown in Japan, China and apple growing regions in the United States such as California and Washington State.

Seasons/Availability

Fuji apples are available year round.