Fuji apples

Fuji is a Japanese variety of apple that was produced by cross-pollination of the Red Delicious and Virginia Ralls Janet varieties back in the late 1930s. This apple is distinguished by a red-yellow skin that surrounds its creamy white flesh that's renowned for its exceptional sweetness, low acidity, juiciness, firmness, and crispiness.

Owing to their excellent characteristics and their long shelf-life, these refreshing and fragrant apples are nowadays among the most commonly grown apple varieties around the world. They're expensive because the climate in Japan is not suitable for growing apples, so each one needs to be wrapped in cellophane while it's still growing on trees.

The apples’ name is believed to have been derived from the town of Fujisaki, which is the home of the Tohoku Research Station where Fuji apples were first cultivated. Apart from consuming them raw as a sweet, juicy snack, the apples can also be enjoyed with sharp cheeses, and they are suitable for cooking in various ways including baking, roasting, or boiling.

Fuji apples are incredibly versatile and can be used in both sweet and savory dishes such as pies, strudels, pizza toppings, quiches, sauces, soups, salads, or curries, but they can also be made into a variety of apple products such as candied apples, apple wine or juice, and delicious apple jams.