Fuji Apples are a good source of fiber and vitamin C. Fuji Apples also contain polyphenols, which have numerous health benefits. Fuji Apples aid weight loss in several ways. Fuji Apples are particularly filling due to their high fiber content. Fuji Apples promote heart health in several ways. Fuji Apples are high in soluble fiber, which helps lower cholesterol. Fuji Apples also have polyphenols, which are linked to lower blood pressure and stroke risk. Eating Fuji Apples are linked to a lower risk of type II diabetes. This is possibly due to their polyphenol antioxidant content. The type of fiber in Fuji Apples feeds good bacteria and may be the reason they protect against obesity, heart disease, and type II diabetes.

Fuji apples are medium to large. The thick skin of the Fuji apple is light red with a yellow blush and is oftentimes lined with red vertical stripes. The Fuji’s interior creamy white flesh is dense, juicy, and crisp. Low in acid, the flavor is mild yet very sweet with hints of both honey and citrus.

Fuji apples are available year-round. Fuji apples (botanical name Malus domestica) are the successful cross of two American varieties, the Red Delicious and Virginia Ralls Janet. Fuji apples were first developed in Japan. Some say their name was given to them as the homage to Japan’s most sacred mountain, Mount Fuji, but it is more likely they were named after Fujisaki, the location of the research center where they were developed.

The thick skin and dense flesh of the Fuji apple hold up extremely well when cooked. Fuji apples can be roasted, baked, sautéed and boiled down into the sauce. Add slices atop pizza or layer inside a quiche, or chop and slow cook chunks of Fuji apple to make jams, soups, and compotes. Their sweet flavor holds up when cooked as well; try added to baked desserts such as strudels and crisps. This sweet apple pairs well with sharp cheeses, such as sharp cheddar. Fuji apples store very well under proper cold, dry conditions.

Fuji apples unite two apple traditions—old American varieties discovered on farms and homesteads, and the modern way of breeding new apples at research stations. In fact, Virginia Ralls Janet apples, one of the Fuji’s parents, was first grown at Thomas Jefferson’s Monticello. Fuji made the circuitous route from the early United States, to Japan, back to America, where it is a popular apple today.

Fuji apples were first developed in the 1930s at the Tohoku Research Station in Morioka, Japan. They quickly became one of the most commonly grown apple varieties in Japan and in the 1960s were made commercially available in the United States. Today, the bulk of Fuji apples are grown in Japan, China, and apple growing regions in the United States such as California and Washington State. They grow well in warmer climates suitable for apples.