Fuji Apple

The Fuji apple was introduced to Japan in 1962 as a juicy, firm crunchy apple with a fine texture and spicy flavor high sugar content and low acidity.

It is a cross between the “Red Delicious” and “Ralls” varieties.
The skin varies from yellowish-green with red spots to bright red.
A world-renowned fruit with multiple uses, eaten raw or even used in alcoholic beverages such as cider or wine.