Fuji Apples in Campfire Apple Crisp

Known for ripening late as the warm season is slowly disappearing into autumn-turned-winter, Fuji apples are now ready for scooping up at Weaver’s Orchard.

While Fuji apples are American in their origin by their family history, with their parents as the Red Delicious and Ralls Janet (sometimes written as Genet) of Virginia in the 19th century, their delicious lure stems from development at a research station in Morioka Japan in the 1930s.

Some claim the name of the apple is based on the town of Fujisaki where the research station of the apple’s origin is; others believe the apple is named for Mount Fuji in Japan.

Fuji apples began to make their mark at food markets across different countries between the 1960s and 1980s. Today, these apples are known for their sweetly juicy and especially crisp gustatory cell contributions when a slice or quick bite meets the tongue.

Blushing sweeps of yellowish gold mingling into lightly red hues with hints of vertical stripes per fruit sampling often grace the surface of Fuji apples. They require abundant rays of sunshine in order to ripen well and carry vitamins A, C and K as well as beta carotene.

And their higher levels of natural sugar compared to some other apples lead them to be one of the sweetest of all in fall. Fuji apples are also known to last extremely long when juxtaposed with other apples, if properly refrigerated. In some cases, they can last freshly up to six months or even up to a year.

These self-fertilizing apples maintain their texture well during baking and post-oven time in dessert recipes. Fuji apples also go great in applesauce or in cooking apple butter.

Meg Bull, who has contributed recipe offerings and tips for Weaver’s Orchard, crafted a Campfire Apple Crisp recipe that turns out swimmingly delightful with Fuji apples.