Malus domestica ‘Fuji’ is a widely cultivated apple cultivar belonging to the family Rosaceae. The cultivar name ‘Fuji’ refers to the Japanese city of Fujisaki in Aomori Prefecture where the variety was developed in the twentieth century. It was created by crossing Malus domestica 'Red Delicious' with Malus domestica 'Ralls Janet', producing a cultivar known for its sweetness, crisp texture, and excellent storage qualities.

The ‘Fuji’ apple tree produces medium to large round fruits with dense, juicy flesh and a skin that ranges from yellow-green to red with mottled striping depending on growing conditions. It is a late-season apple that matures in autumn and is especially valued for its high sugar content and firm texture, which allow it to remain crisp even after long periods of cold storage. Since its introduction in Japan in the 1960s, the cultivar has become one of the most widely planted apples worldwide, particularly in East Asia, North America, and parts of Europe.

Malus domestica ‘Fuji’ is primarily consumed fresh due to its sweet flavor, balanced acidity, and crunchy texture. It is also used in juices, desserts, baked goods, and dried fruit products. The fruit contains a mixture of simple sugars such as fructose, glucose, and sucrose, as well as organic acids that contribute to its characteristic flavor profile. Its firm flesh makes it suitable for slicing, salads, and cooking applications where structural integrity during heating is desirable.

Nutritionally, ‘Fuji’ apples provide dietary fiber—particularly pectin—as well as vitamin C, potassium, and a range of polyphenolic compounds. These include flavonoids such as quercetin glycosides, catechins, and procyanidins, along with phenolic acids like chlorogenic acid. These compounds have been studied for antioxidant activity and potential roles in cardiovascular and metabolic health. The apple peel often contains higher concentrations of these polyphenols compared with the flesh.