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 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.
Fuji is surely one of the more attractive modern apple varieties. Its main characteristic is the lovely pink speckled flush over a yellow-green background. It is also crisp and juicy, with dull white flesh which snaps cleanly. The flavor is predominantly sweet, very refreshing (especially if slightly chilled), but not particularly outstanding.
As you might expect, Fuji comes from Japan, where it was developed in the 1940s and released in 1962. However its parentage is all-American. Fuji is a cross between the widely grown Red Delicious, and Ralls Janet, which is much less well known but is probably the reason for Fuji's attractive pink flush.
The Bogardus Family established what is now Glen Hill Orchard as, appropriately enough, Bogardus Orchard, on the hills comprising the Kokosing Gap southeast of Mount Vernon in 1912. The orchard was instrumental in Ohio apple variety breeding and promotion of "hand-fruit" apples in the state as well. Today Glen Hill has 22 varieties of apples, and grows peaches, Asian pears, sweet and tart cherries as well.
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