The Fuji apple (Japanese: ふじ, Hepburn: Fuji) is an apple cultivar developed by growers at the Tōhoku Research Station of the Ministry of Agriculture and Forestry (農林省園芸試験場東北支場, Nōrinshō engei shikenjō Tōhoku-shijō) in Fujisaki, Aomori, Japan, in the late 1930s,[1] and brought to market in 1962.

They contain from 9–11% sugars by weight and have a dense flesh that is sweeter and crisper than many other apple cultivars, making them popular with consumers around the world.

Japanese consumers prefer the crispy texture and sweetness of Fuji apples (which is somewhat reminiscent of the coveted Nashi pear) almost to the exclusion of other varieties[citation needed] and Japan's apple imports remain low.

In 2016 and 2017, Fuji apples accounted for nearly 70% of China's 43 million tons grown.

[7] Fuji apples are grown in traditional apple-growing states such as Washington, Michigan, Pennsylvania, New York, and California.