Fuji Apples

Fuji apples were bred in Japan in the late 1930s from Red Delicious and Ralls Janet, an old Virginia apple. The flesh is dense, crisp, and very juicy, with a sweet flavor, low acidity, and just a hint of tartness underneath. They keep well in the fridge, so there’s no rush to use them all at once.

Slice them thin for a radish and apple board, pickle them in five spice, or roast chunks in olive oil and rosemary to serve with sausages or pork chops. They’re also good pan-roasted with onions and mild peppers, and because Fuji is milder than some baking apples, blend it with a tart apple for pie.