The Fuji variety was first developed in Japan about sixty years ago as a successful cross between two American varieties, the Red Delicious and heirloom Ralls Janet. It became popular in the U.S. in the 1980s. Fujis range in color from a light yellow-green with a reddish blush to fully red.
Eat Fujis out of hand, sliced as a snack with almond butter, or added to salads. Fuji apples hold their crisp texture when baked and are great in pies, cakes, and tarts.
This juicy and crisp apple is sweet enough to healthfully satisfy a sugar craving. In fact, you can get away without adding any sugar to applesauce made from Fujis.
Apples are traditionally a storage crop. In the fridge, they’ll last for at least a month and should be fine on a room temperature counter top for several weeks. Most apples release lots of ethylene gas, which can cause other foods to ripen at a quicker pace or bring out their bitterness, but Fuji’s and Granny Smith’s don’t release enough to affect the ripening of other foods.