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Fuji Apples


Available from the end of April until the end of August, Fuji Apples have a peak season from May to July.

Current Facts:
There are 7500 known varieties of apples in the world but only fifteen to twenty varieties are commercially grown .

Fuji apples vary from yellow-green with red highlights to very red. The fresh, crisp flesh offers a crunchy, floral sweetness, with citrus and honey notes.

The Fuji apple has a sweet flavour that is best enjoyed fresh. Apple slices or chunks may be added to green salads, fruit salads or grain salads. Apple slices may also be cooked down into preserves and butters, or pureed into soups. Slice thinly and bake into chips. Pairs well with savoury items as well, such as onions, cabbages, cheeses and strong herbs. Add slices to panini or cold sandwiches. Keep dry and refrigerate until ready to eat or use.

Ethnic/Cultural Info:

The Fuji apple is Japan's most popular apple.

Geography & History of the Fuji Apple:
Native to Japan in the 1930s and named in honour of Mount Fuji, this apple is a Japanese cross of the Ralls Janet and the Red Delicious. Japan introduced this popular apple to Tasmania in the 1980s. Fuji apples love the cool climate of Tasmania and are typically harvested four weeks after Red Delicious.


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