Fuji Apple

Malus domestica 'Fuji'

fruit

Fuji is a sweet, late-season Japanese apple beloved for its long storage life and balanced flavor. The bicolored skin shows pink-red striping over a green-yellow background, and the dense flesh snaps cleanly with a juicy, honey-sweet bite. It is excellent for fresh eating, slicing into salads, and long winter storage.

✅ Plant alongside

Good neighbors that attract beneficial insects or deter pests

• Chives: Released sulfur compounds discourage aphids and may suppress apple scab when planted around the drip line
• Comfrey: Deep taproot mines minerals; chopped leaves make a nutrient-rich mulch under the tree
• White Clover: Living mulch that fixes nitrogen and feeds pollinators in the orchard floor
• Yarrow: Attracts hoverflies and parasitic wasps that prey on codling moth and aphids

❌ Keep away from

🛡️ Pest & disease prevention

Proactive ways to stop trouble before it starts. Tap a name with an arrow for its full guide

• Apple scab →

  Choose scab-resistant rootstock-scion combinations, rake and remove fallen leaves in autumn to break the spore cycle, and prune for airflow

• Codling moth →

  Hang pheromone traps to time spray windows, bag young fruit in paper or nylon footies, and pick up dropped apples weekly

• Fire blight →

  Avoid heavy nitrogen, prune blighted shoots 12 inches below visible cankers, and disinfect tools between cuts with 10 percent bleach or 70 percent alcohol

• Plum curculio →

  Apply kaolin clay at petal fall, jar the trunk at dawn over a tarp to dislodge adults, and pick up early drops

🌾 Harvest & storage

Fuji ripens in mid to late October when the background skin color shifts from green to yellow-green and the seeds turn dark brown. Lift each apple in the palm of your hand, then twist and pull in a single motion so the stem stays with the fruit. Cool to near 33F as fast as possible; properly stored Fuji keeps four to six months in a cold crisper or root cellar.

🥗 Nutrition & benefits

About 52 calories per 100 g with 2.4 g of fiber, 5 mg of vitamin C, and 107 mg of potassium. The skin carries most of the fiber and antioxidant polyphenols, so eat unpeeled when you can.

⚠️ Toxicity & safety

Eat the flesh, not the seeds. Apple and pear seeds contain amygdalin, a cyanide-releasing compound. Swallowing a seed or two is harmless, but do not deliberately eat or crush the seeds or cores in quantity.