Fuji apple

Fuji Apple

The Fuji apple is a variety of apple originating in Japan, created in the 1930s by crossing the Ralls Janet and Red Delicious varieties. This fruit is characterized by its large size, thick and smooth bright red skin with yellow hues, and a crunchy and juicy texture that makes it highly valued in gastronomy.

In cooking, the Fuji apple is ideal both for fresh consumption and for incorporating into dessert recipes, salads, compotes, and savory dishes that require a sweet and refreshing touch. Its flavor is sweet, with a mild balance of acidity that provides freshness without being cloying.

From a nutritional point of view, the Fuji apple is an excellent source of dietary fiber, vitamins (especially vitamin C), and antioxidants, which contribute to improving digestion, strengthening the immune system, and protecting cells from oxidative damage.

In different Latin American countries, besides Fuji apple, this variety may also be known simply as fuji or referred to as crunchy red apple, although the term Fuji is generally recognized due to its popularity.