Fuji apple

Fuji apple

Fuji Apple

The Fuji apple is a apple cultivar developed in the late 20th century in Japan. It is a cross between two American apple varieties, the Red Delicious and Virginia Ralls Genet. The Fuji apple is known for its sweet flavor, firm texture, and long shelf life.

History

The Fuji apple was developed in the 1930s at the Tohoku Research Station in Fujisaki, Aomori, Japan. It was named after the town of its origin and not, as is commonly believed, after Mount Fuji. The apple was introduced to the market in 1962 and has since become one of the most popular apple varieties in the world.

Characteristics

Fuji apples are typically large or very large, with a round shape. The skin of the apple is usually red with a yellowish background. The flesh is dense, juicy, and crisp, with a very sweet flavor. The apples are also known for their long shelf life compared to other apple varieties.

Cultivation

Fuji apples are grown in many countries around the world, including the United States, China, and Japan. They are typically harvested in late September to October. The trees are moderately vigorous and the apples are usually thinned to one per spur to increase their size and quality.

Uses

Fuji apples are often eaten fresh, but they can also be used in cooking and baking. They are excellent for making apple pies, apple sauce, and other apple-based dishes due to their sweet flavor and firm texture.

Health Benefits

Like all apples, Fuji apples are high in fiber and vitamin C, and are a good source of potassium. They also contain antioxidants that can help to prevent chronic diseases.

See Also

• Apple
• Apple cultivar
• Red Delicious
• Virginia Ralls Genet