Fuji Apple

The Fuji apple (Malus domestica 'Fuji') is a Japanese-bred apple developed at the Tohoku Research Station in Fujisaki, Aomori, in the late 1930s and named after the local town. The cross is a Red Delicious × Ralls Janet, and the result is the apple that has spent decades as the best-selling apple in Japan.

The profile is straightforward: low acidity, high sugar (typically 15–18 Brix on graded fruit), a snap-crisp texture that holds for weeks rather than days, and a clean honeyed sweetness with no green-apple bite. Skin is mottled red over green-yellow, and the flesh is dense, white, and noticeably firmer than European apples.

Eat cold, unpeeled — the skin is thin and edible. Slices brilliantly into salads without browning quickly. Pairs with strong cheese, with a thin slice of cured ham, or simply eaten out of hand as a perfect single-fruit snack. Stores in the fridge for up to a month.