Fuji Apple

Origin & history

Developed in Japan at the Tohoku Research Station (Fujisaki, Aomori Prefecture). A cross of Ralls Janet × Red Delicious made in 1939; released 1962 in Japan and widely planted globally from the 1980s onward for its high sweetness and keeping quality.

Appearance

Large, round to round‑conic. Skin ranges from pink‑red to bright red with striping over yellow‑green. Flesh is creamy white, very firm, and fine‑grained.

Flavor & texture

Very sweet (often 14–18 °Brix) with low acidity; crisp, juicy bite and a mild honey‑floral aroma. Texture stays crunchy with proper storage.

Best uses

• Fresh eating and salads (crowd‑pleasing sweetness, crunch)
• Snack boards with cheddar, gouda, nuts
• Baking: use alone for a sweet pie or blend with a tarter apple (e.g., Granny Smith, Pink Lady) to lift acidity
• Drying: slices dehydrate well due to high sugars

Season & availability

Late‑season harvest (October–November) in the Northern Hemisphere; Southern Hemisphere supply (e.g., Chile, New Zealand) extends availability. Commonly found year‑round due to strong storability and global plantings.

Storage & handling

Refrigerate at 32–36°F (0–2°C). Fuji maintains firmness and sweetness for months; controlled‑atmosphere storage further extends shelf life. Choose heavy, firm fruit with bright, even color; avoid bruises and prolonged room‑temperature storage.

Nutrition (per 100 g, with skin)

Approximately 52 kcal; ~14 g carbohydrate; 2–3 g dietary fiber; small amounts of vitamin C and potassium.

Quick facts

• Parents: Ralls Janet × Red Delicious (Japan)
• Style: very sweet, low acid; very crisp and juicy
• Best for: snacking, salads, sweet pies (blend for more tang)
• Harvest: late season (Oct–Nov, Northern Hemisphere)
• Storage: excellent keeper in cold/controlled‑atmosphere storage