Fuji (apple)

Fuji (apple)

The Fuji apple is a apple cultivar developed by growers at the Tohoku Research Station in Fujisaki, Aomori, Japan, and brought to market in 1962. It is a cross between two American apple varieties, the Red Delicious and old Virginia Ralls Genet apples.

History

The Fuji apple was developed in the late 1930s at the Tohoku Research Station in Fujisaki, Aomori, Japan. It was named after the famous Mount Fuji, but not because of any specific connection to the mountain, rather because Fujisaki is in the prefecture of Aomori, where Mount Fuji is located.

Characteristics

Fuji apples are typically large or very large and round, on average the size of a baseball. They contain between 9–11% sugars by weight and have a dense, sweet, and crisp flesh. The skin of a Fuji apple is thick and its color is a combination of red, green, and yellow.

Cultivation

Fuji apples are among the most widely grown apple varieties. By the 1980s, they became one of the most popular apple varieties in Japan and by the 1990s, one of the most popular in the United States. They are now grown in traditional apple-growing states such as Washington, Michigan, and New York. They are also grown in New Zealand, Chile, and China, which is the largest producer of Fuji apples, producing over 50% of the global total in 2016.

Uses

Fuji apples are primarily eaten raw and are commonly used in salads due to their sweet, crisp nature. They are also used in baking and can be stored for a long period compared to other apple varieties.

See also

• List of apple cultivars
• Agriculture in Japan
• Apple production in the United States

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