The Fuji apple is a winter variety of Japanese origin, developed in the Fujisaki region through crossing the Red Delicious and Roll's Janet varieties. The trees are medium-sized, reaching a height of 3–3.5 meters, with compact or widely-rounded, dense crowns. Flowering occurs in a medium-late period, which reduces the risk of bud frost damage. Fruiting begins in the third year and is characterized by high yield, although it is periodic; therefore, thinning the fruit set is recommended to improve fruit quality. Tree growth strength is medium, the bark is brown and ribbed, and shoots are of medium thickness. The variety possesses high winter hardiness and medium resistance to diseases, which requires the conduct of preventive spraying. Fuji apples are large, weighing from 200 to 270 grams, oval-round in shape with a smooth, thin, and matte skin of red-raspberry color with yellow dots and blurred green stripes. The flesh is creamy, very juicy, and crisp, with a delicate sweet-and-sour taste and an amazing honey aroma. The content of natural sugars is elevated, giving the fruits an unforgettable taste and aroma. The fruits ripen in mid-to-late October and fully ripen in about a month. The first two crops may have less pronounced flavor qualities, while fruits with bright coloration become the sweetest and most delicate. Fuji apples are distinguished by excellent storability and transportability. They can be stored in the refrigerator until the next harvest, and under proper storage conditions, until the summer of the following year, while maintaining their taste qualities, appearance, and beneficial properties. Due to these characteristics and the high quality of the fruit, the Fuji variety occupies a significant share in the global apple market. Furthermore, the taste and appearance of the fruits are not changed by thermal processing, which allows preserving all the beneficial properties of apples when preparing various dishes.
