Kiku apples

Kiku is a premium Fuji type known for being exceptionally sweet. It looks like a brighter, more striped Fuji and is very crisp and juicy.

Italian grower Louis Braun found it in 1990 as a natural red mutation in a Fuji orchard. It is grown mainly in Italy, with growers in New Zealand, Chile and the United States, and it reached US stores around 2010.

Kiku at a glance

Also known as: A Fuji type
Origin: Discovered in Japan; grown mainly in Italy
Introduced: Discovered in 1990
Parents: A natural mutation (sport) of Fuji
Skin: Ruby-red blush and stripes over golden yellow
Flesh: Cream, crisp, very juicy
Licensed variety: Yes, licensed brand

What Kiku tastes like

Very sweet with just enough acidity to keep it from tasting flat. The flesh is crisp, fine-grained and full of juice.

Sweet
Tart
Crunch
Juicy

Best ways to use Kiku

Kiku is best fresh. Like Fuji, it can be baked, but its sweetness shines most raw.

Fresh eating
Excellent
Salads and cheese boards
Excellent
Baking and pies
Fair
Sauce and apple butter
Fair
Cider and juice
Good

When Kiku is in season

Harvest

October

In stores

Year-round in select stores

Keep Kiku in the refrigerator, where it stays crisp for weeks.

Apples like Kiku

Fuji

Dense, crunchy and very sweet.

Ambrosia

Honey-sweet with almost no tartness.

Autumn Glory

Sweet with notes of cinnamon and caramel.

Common questions about Kiku

What does Kiku taste like?

Very sweet with just enough acidity to keep it from tasting flat. The flesh is crisp, fine-grained and full of juice.

Is Kiku good for baking?

Kiku is best fresh. Like Fuji, it can be baked, but its sweetness shines most raw.

When is Kiku in season?

Kiku is harvested in October and is usually in stores year-round in select stores.

How should I store Kiku apples?

Keep Kiku in the refrigerator, where it stays crisp for weeks.

Is Kiku a licensed apple?

Yes. Kiku is a managed variety, so only licensed growers can produce and sell it.