Fuji apples (Malus domestica) — a Japanese-bred variety that has become one of the most widely grown eating apples in the world, prized for its high sugar content, dense crunch and excellent keeping quality. Fuji was developed at the Tohoku Research Station in Fujisaki, Aomori Prefecture, from a cross between Ralls Janet and Red Delicious. First planted in the late 1930s and released in 1962, the variety was named after the town of Fujisaki where it was bred. The original seedling tree is still growing there today. What sets a good Fuji apart from the average apple is its sugar-to-acid ratio. These are genuinely sweet apples — not in a cloying way, but with a clean, refreshing sweetness backed by just enough acidity to keep the flavour interesting. The flesh is pale, dense and fine-grained, with a crisp snap when bitten into and a juiciness that is immediately apparent. The skin is yellow-green with a characteristic pink-red blush and fine speckled lenticels. Fuji is a late-ripening variety that needs plenty of sun to develop its full sweetness, which is why the best examples come from regions with long, warm growing seasons. These are primarily an eating apple — at their best served slightly chilled and eaten fresh. They also hold well in fruit salads without browning as quickly as many other varieties, and their natural sweetness means they work in baking with less added sugar. Origin: New Zealand Ingredients: Fuji apples (Malus domestica) Storage: Store at room temperature for a week or more. Refrigerate for extended storage — Fuji apples keep well for several months chilled.
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