Fuji is one of the most successful recent introductions and is becoming immensely popular around the world.

It has an unusual combination of low-acid sweetness with crunchy, juicy flesh and a pleasant aroma described as "warm" by some observers. Fuji apples are bi-colored, typically striped with yellow and red.

Originally developed in Japan in the late 1930s and named after the famous Mt. Fuji, U.S.-grown Fujis began appearing in markets in the 1980s, and now the US produces more Fuji’s than Japan.
Fuji is a cross between Ralls Janet and Red Delicious. The Fuji holds its texture when baked and is known for its hard texture and syrupy sweetness. The Pacific Northwests’s cool weather in the late fall helps develop its reddish –pink color and superb flavor. Fuji’s are harvested in October and are available most of the year.

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