APPLE FUJI PREMIUM EACH

Fuji apples are a relatively new variety. They were first bred in Japan in the late 1930s, but were only brought to the world market in 1962.


They’re the result of a successful cross between two American varieties, Red Delicious and Virginia Ralls Janet.


Known for their sweetness, Fuji apples have one of the highest sugar contents of apples on the market at about 14g of sugar per 100g.



Make sweet fuji apples even sweeter by using them in jellies and tea.


They’ll keep for three months in the fridge. Separate damaged apples to keep the others fresher for longer.


Apple peel is a good source of pectin, a form of soluble fibre. Pectin can help lower cholesterol and blood sugar levels.


Craving a late-night snack? An apple is a great choice as it’s low GI (preventing blood sugar spikes) and full of fibre, which can help digestion (aiding sleep).


To keep sliced apples from turning brown, soak them in a mixture of 1 tbs lemon juice to 1 cup water. Drain and store in a sealable plastic bag in the fridge for up to one week.


Crisp fresh fuji apples are at their sweet juicy peak between April and October.


Add finely sliced fuji apples to salads, cereal and coleslaw for freshness and crunch.

Fun facts:
Many people think Fuji apples are named after Mount Fuji, but the name actually comes from Fujisaki, the Japanese town where they were developed.
One large Fuji can give you 15 per cent of your daily vitamin C.
Fujis are one of the best apples to freeze.
Fujis are great for stuffing and roasting, as they hold their shape when cooked.