The Fuji apple is an apple cultivar developed by growers at Tohoku Research Station in Fujisaki, Aomori, Japan, in the late 1930s, and brought to market in 1962. It originated as a cross between two American apple varieties—the Red Delicious and old Virginia Ralls Janet apples.
Firm, crisp, and juicy, Fuji apples are among the most popular apples for eating fresh, but they're also great for baking, as they hold their shape when they cook.