フジリンゴの木

The crisp, honey-sweet apple that turned American snacking toward Fuji — dense, juicy, and famous for staying crunchy for months.

Fuji (Malus domestica 'Fuji') was bred in Japan from a cross of two American classics, Red Delicious and old-fashioned Ralls Janet, and released in the early 1960s. The result is a large, rosy-blushed apple with creamy, fine-grained flesh, a remarkably high sugar content, and a clean, refreshing flavor that leans sweet with just enough acidity to keep it lively. It is one of the best fresh-eating apples you can grow, and it holds its texture in the bowl and the lunchbox far longer than most.

Why growers choose the Fuji

• Exceptional sweetness. Among the highest sugar levels of any common apple, with a honeyed, low-tart flavor that wins over kids and snackers alike.
• Stays crisp. Dense flesh resists going mealy, so Fujis keep their signature crunch for months in cool storage.
• Heavy, dependable crops. A vigorous, productive tree once established, rewarding you with bushels of fruit each fall.
• Wide adaptability. Thrives across USDA zones 4 through 9, handling both cold winters and warm summers.
• Beautiful in bloom. A cloud of soft pink-and-white spring blossoms makes it an ornamental as well as a fruit tree.

At a mature 10 to 15 feet, the Fuji fits comfortably into a backyard orchard, a sunny corner of a suburban lot, or a mixed edible landscape — close enough to the kitchen door to pick a snack straight off the branch.