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What is a Fuji Apple?

L. S. Wynn
By L. S. Wynn
Updated May 16, 2024
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Fuji apples are a variety of apple that was first created in Japan. A relative newcomer to the apple world, the Fuji apple has quickly become very popular all around the world. They have a sweet, crisp, white flesh that is often eaten raw, but also holds up well when baked.

Fuji History

A cross between two American apples — the Red Delicious and Ralls Janet — the Fuji apple was created by Japanese researchers. It was released in that country in the early 1960s, but didn't spread to the US until the 1980s. Since that time, it has become one of the most popular apples, and is produced commercially in the US, Japan, China, and other countries.

The origin of the apple's name is disputed. Most accounts claim the apple derives its name from a town called Fujisaki, located in an apple growing area of Japan called the Aomori Prefecture, located in the northern-most region on the main island of Japan. Others suggest that it was named after Mount Fuji, a mountain located southeast of Tokyo, but this is likely inaccurate.

Choosing a Fuji Apple

Fuji apples are available in many locations for most of the year; they ripen late in the season, and tend to reach their peak availability in the northern hemisphere in October and November. They have a long shelf life, so those picked in October may be available through the first half of the following year.

The Fuji is a very round apple, unlike it's Red Delicious parent. It is also typically medium to large, although the largest often tend to be less flavorful. Firm, medium-sized fruit that feels solid is often the best choice. Consumers should look for smooth skin that does not wrinkle when rubbed. A good apple is usually green or yellow-green, with red highlights or a pink flush. It may have a speckled or striped pattern on the skin as well.

Using Fuji Apples

Due to their firmness and sweetness, Fuji apples are popular for eating raw, on their own or in salads. They can have a slight tartness, which many people enjoy to balance out the sweet. When kept in a cool location — such as a refrigerator — these apples can stay fresh for nine months or longer, so if they are purchased fresh in the late fall, they can be enjoyed for a long time. They can also be frozen.

The firm flesh of the Fuji apple holds up very well to baking. It can be a good choice for pies and crisps, although other varieties — such as the Cortland and Rome Beauty — may be better. Fujis don't always have a strong flavor, so they may not provide the best taste to the dish. They can also be used for apple sauce, as their sweetness means that little extra sugar is needed.

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Discussion Comments

By juliemore88 — On Feb 24, 2016

Our company imported Fuji apples from China for 10 years. The best Fuji apples in China are located in the Shandong province. Their apples bear a 95 percent resemblance to those originated from Japan. They are really cool, sweet and juicy and keep well for a long time. I love my job so much because Fuji apples are my favorite.

By anon152214 — On Feb 13, 2011

These apples are delicious! I love them! Everyone in the world needs to try one.

By anon122109 — On Oct 26, 2010

Fuji apples are the best!

By redapple — On Sep 21, 2009

super sweet, super juice and super crisp.

By anon44583 — On Sep 09, 2009

Fuji apples are good for health.

By anon32377 — On May 20, 2009

it's a good apple

By anon22597 — On Dec 07, 2008

Fuji apples are not named after Mt. Fuji. They are actually named after the town Fujisaki in Aomori Prefecture where they were first developed at the Tohoku Research Station (before it moved to Morioka).

By sputnik — On Mar 04, 2008

Fuji apples are a nice, sweet, juicy apple. The best way to keep them at home is in the refrigerator's crisper.

They should be stored in the crisper all by themselves, because of a natural gas they emanate, as do all apples. This gas wilts and rots other produce. Not only will refrigerating these apples help make them taste better, but they will help the apples stay fresh much longer than if they were stored at room temperature.

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