Fuji apples, created in Japan by crossing Red Delicious and Ralls Janet apples, have become popular worldwide due to their sweet, crunchy, and white flesh. They are available from October to November and can be eaten raw or used in cooking. They have a long shelf life and can be stored for up to nine months.
Fuji apples are an apple variety that was first created in Japan. A relative novelty in the world of apples, the Fuji apple has quickly become very popular around the world. They have sweet, crunchy, white flesh that is often eaten raw, but also holds up well in the oven.
History of Fuji
A cross between two American apples – the Red Delicious and the Ralls Janet – the Fuji apple was created by Japanese researchers. It was released there in the early 1960s, but didn’t catch on to the United States until the 1980s. Since that time, it has become one of the most popular apples and is commercially produced in the United States, Japan, China and other countries.
The origin of the name of the apple is disputed. Most accounts state that the apple derives its name from a city called Fujisaki, located in an apple-growing area of Japan called Aomori Prefecture, located in the northernmost region of Japan’s main island. Others suggest that it is named after Mount Fuji, a mountain located southeast of Tokyo, but this is probably inaccurate.
Choosing a Fuji apple
Fuji apples are available in many locations much of the year; they ripen late in the season and tend to reach peak availability in the Northern Hemisphere in October and November. They have a long shelf life, so those harvested in October may be available for the first half of the following year.
Fuji is a very round apple, unlike its Red Delicious parent. It’s also typically medium to large, though the larger one often tends to be less flavorful. A firm, medium-sized fruit that looks solid is often the best choice. Consumers should look for smooth leather that does not wrinkle when rubbed. A good apple is usually green or yellow-green, with a red tinge or a pink tinge. It may also have a mottled or striped pattern on the skin.
Usando le mele Fuji
Due to their firmness and sweetness, Fuji apples are popular for eating raw, alone or in salads. They can have a slight tartness, which many people like to balance out the sweet. When stored in a cool place — like a refrigerator — these apples can stay fresh for nine months or more, so if they’re bought fresh in late fall, they can be enjoyed for a long time. They can also be frozen.
The firm flesh of the Fuji apple resists cooking very well. It can be a good choice for pies and chips, although other varieties – such as Cortland and Rome Beauty – may be better. Fujis don’t always have a strong flavor, so they may not provide the best taste to the dish. They can also be used for applesauce, as their sweetness means little extra sugar is needed.
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