This immensely flavorful new variety was introduced to the U.S. from Japan in the 1980s. Each year, this big super sweet apple gains new fans. It's a great substitute for sugary snacks. It's also excellent for baking and salads. Washington's cool weather in the late fall helps develop reddish-pink color and superb flavor. Fuji's are harvested in October and can be purchased throughout the year.
Fuji apple
This variety is good for eating out of hand, or for making applesauce or pies.
Crisp, juicy apples are great in lunchboxes, but they can also be made into pies and tarts, pressed into cider, or baked with sugar and spices. Select apples that are firm, deeply colored, and of average size. Reject those that have soft spots or broken skins. They're available throughout the year, but they're usually better and cheaper in the fall.
Equivalents
Three medium apples weigh about one pound. One medium apple yields about one cup of slices.
Substitutes
Asian pear OR
pear OR
quince (A good choice for baking. It's pleasantly tart, and the fruit holds its shape very well.) OR
chayote squash (This makes a terrific "apple" pie.)
