What to look for
A good-quality Fuji apple will be firm with smooth and clean skin. The coloring is usually yellow-green with red highlights, but will sometimes have either a pinkish blush or be nearly all red.
Test the firmness of the apple by holding it in the palm of your hand. (Do not push with your thumb). It should feel solid and heavy, not soft and light.
Fuji apples are available year-round, with a peak season in the late fall through winter.
The fresh apples will keep 3-6 months when stored in a cool, dry, and dark place such as the refrigerator.
Fuji apples are an excellent source of vitamin C, which is an antioxidant that can boost the immune system, increase collagen production, and protect the body against environmental damage. The fruits are also a good source of fiber, which can stimulate digestion and contain smaller amounts of vitamin A, iron, potassium, folate, and calcium.
Ways to Eat
Fuji apples are best suited for both raw and cooked applications such as baking, roasting, and stewing. The apples can be sliced and tossed into green and fruit salads, grated into coleslaw, minced and stirred into rice, or chopped and used as a topping over oatmeal, pancakes, and cereal. Fuji apples can also be pressed into juices and cider, cooked into jelly, steeped into teas, blended into applesauce, or boiled into apple butter. The thick skin and dense flesh of the apple hold well when cooked, making the apple a popular variety used in soups and roasts or baked into pies, cakes, tarts, crumbles, crisps, and muffins. Fuji apples can also be layered in sandwiches, topped over pizza, cooked into quiche, or mashed into potatoes.
*Brand will vary depending on availability