7 Recipes Of Fuji Apples: Sweet Baked Goods And Sauce For Your Delicious Dinner 2022

Did you know that Fuji apples can remain fresh for up to a year in the refrigerator? Fuji apples also have a very long shelf life compared to other apples. Fuji apples have a dense flesh that is sweeter and crisper than many other apple varieties.

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The Fuji apple is an apple clone developed by growers at the Tohoku Research Station in Fujisaki, Aomori, Japan, in the late 1930s, and brought to market in 1962. It originated as a cross between the Red Delicious and old Virginia Ralls Genet apples. It is named after “Fujisaki,” but often mistakenly thought to be named after Mount Fuji.

Since their introduction into the U.S. market in the 1980s, Fuji apples have gained popularity with American consumers as well. Fuji apples are now also grown in Washington, New York, and California.

Fuji apples have a high amount of flavonoids, especially quercitin which has powerful antioxidant properties. They are also rich in vitamin C and a good source of natural fiber such as pectin. The phytonutrients in apples help regulate blood sugar as well.

Available year round, choose apples that are firm with no soft spots. Avoid apples that are discolored. Fuji varies from yellow-green with red highlights to very red. Like fine wine, this apple’s flavor improves with age.

Source: www.fruitsandveggiesmatter.gov, en.wikipedia.org

Apple Goat Cheese Bruschetta

1/4 cup crumbled goat cheese
1 Fuji apple – peeled, cored, and chopped
3/4 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh oregano
1/4 teaspoon coarse ground black pepper
8 thin slices French bread

Prep Time: 10 mins
Cook Time: 2 mins
Total Time: 12 mins

1. Preheat the oven’s broiler and set the oven rack 3 to 4 inches from the heat source.
2. Toss together the goat cheese, apple, thyme, oregano, and pepper in a bowl; set aside. Arrange the bread slices on a baking sheet; toast the bread under the broiler until golden brown, 1 to 2 minutes.
3. Sprinkle the goat cheese mixture evenly over the bread slices. Return bread to oven to broil until cheese is softened, about 1 minute more.

Servings: 8

Apple Cider Stew

Source: allrecipes.com
By: Joy

1 pound beef stew meat, cut into bite-size pieces
2 teaspoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon dried thyme (optional)
2 teaspoons vegetable oil
2 1/2 cups apple cider
4 carrots, sliced
3 potatoes, chopped
2 small Fuji apples – peeled, cored, and chopped
1 cup chopped onion
1 cup water
1 stalk celery, chopped (optional)
1 teaspoon salt
1/4 teaspoon dried thyme

Prep Time: 30 mins
Cook Time: 1 hr 35 mins
Total Time: 2 hrs 5 mins

1. Combine the beef stew meat with the flour, 1/2 teaspoon salt, the black pepper, and 1/8 teaspoon thyme in a bowl; toss to coat evenly.
2. Heat 2 teaspoons oil in a pot; cook the stew meat in the hot oil until completely browned, 5 to 7 minutes. Pour the apple cider over the beef, reduce heat to medium low, and simmer the mixture until the beef is tender, about 1 hour.
3. Add the carrots, potatoes, apples, onion, water, celery, 1 teaspoon salt, and 1/4 teaspoon thyme to the pot; continue cooking at a simmer until the vegetables are tender, about 30 minutes more.

Servings: 4

Apple and Toasted Pecan Salad With Honey Poppy Seed Dressing

1 head romaine lettuce, washed and torn
1 small red onion, thinly sliced
1 (6 ounce) package feta cheese, crumbled
1/2 cup dried cranberries or 1/2 cup raisins
1 fuji apple, diced
1 cup pecans, toasted and chopped

1/2 cup cider vinegar
3/4 cup vegetable oil
1/2 cup honey
2 tablespoons poppy seeds
1/4 teaspoon pepper

Prep Time: 20 mins
Cook Time: 0 mins
Total Time: 20 mins

1. Proportion salad ingredients to personal taste.
2. Combine dressing ingredients and mix thoroughly.
3. Toss dressing with salad just before serving.

Servings: 6

Unsweetened Crock Pot Applesauce

3 granny smith apples or 3 other tart apples, cored and chopped into chunks
3 fuji apples, cored and chopped into chunks
3 mcintosh apples, cored and chopped into chunks
2 tablespoons lemon juice
1 lemon, zest of
1 -2 cup organic no-sugar-added cranberry juice
1/2 vanilla bean
1 star anise (optional)

Prep Time: 5 mins
Cook Time: 8 hrs
Total Time: 8 hrs 5 mins

1. Put all ingredients in crock pot, using 1 c cranberry juice if you prefer a thicker sauce, 1 1/2 c if you like a thinner sauce.
2. Stir to coat.
3. Cook on low for 7 hours or high for 3 hours.
4. Check consistency of applesauce, adding more cranberry juice if too thick.
5. Mash apple chunks with potato masher to desired texture, leaving it as chunky as you like.
6. Taste for preferred tartness or sweetness, adding any sugar, honey or sugar substitute for your tastes.
7. Cook on low for 1 to 2 more hours.
8. Remove vanilla bean and star anise.
9. Vanilla bean can be rinsed and kept for a few more similar uses.
10. Serve warm or cold.
11. Can be easily frozen and can be used when substituting for oil in reducing fat in some recipes.

Yield: 6-8 cups

10 Minute Applesauce – Alton Brown

3 golden delicious apples, peeled, cored, and quartered
3 fuji apples, peeled, cored, and quartered
1 cup apple juice (unfiltered)
2 tablespoons cognac or 2 tablespoons brandy
2 tablespoons butter
3 tablespoons honey
1/2 teaspoon ground cinnamon

Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins

1. In a sealable microwave-safe container, combine the apples with all other ingredients.
2. Close the lid, leaving one corner of it open to allow steam to escape. Microwave on high power for 10 minutes.
3. Using a hand blender or potato masher, blend to desired consistency. Serve hot immediately or chill for later use.

Servings: 4-6

Apple Stuffed Acorn Squash

1 medium acorn squash
2 teaspoons butter
1 medium fuji apple, cored and finely diced
1/4 cup dried cranberries
3 -4 tablespoons orange juice
1/4 teaspoon apple pie spice
2 tablespoons pecans, finely chopped
1 tablespoon orange zest
1 tablespoon maple syrup

Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins

1. Cut the squash in half; discard seeds.
2. Place the squash cut side down in a microwave safe dish; add 1/2 inch of water.
3. Microwave on high, uncovered, for 10 to 12 minutes or until tender; drain.
4. While the squash is cooking, melt the butter in a non-stick skillet and add the diced apple.
5. Cook, stirring frequently for 2 to 3 minutes, add the orange juice, apple pie spice, cranberries and chopped pecans.
6. Continue to cook for 1 to 2 minutes or until the orange juice has evaporated, stir in orange zest.
7. Divide the mixture between the squash halves, drizzle with maple syrup and place under broiler for a few minutes to brown lightly.
8. Let stand for 5 minutes before serving.
9. Hint: For easier cutting of the squash, place in microwave and microwave on high for 1 minute or until slightly warm.

Servings: 2

Apple Feta Salad

6 tablespoons olive oil
2 tablespoons white wine vinegar
2 tablespoons onions, shredded
1 1/2 teaspoons Dijon mustard
1 garlic clove, minced
1 teaspoon agave syrup
1/4 teaspoon oregano
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon dried parsley

2 tablespoons butter
1 tablespoon agave syrup
1/8 teaspoon black pepper
1 cup pecans
5 cups green leaf lettuce, washed and torn
5 cups red leaf lettuce, washed and torn
1 fuji apple, thinly sliced
1 granny smith apple, thinly sliced
1 cup reduced-fat feta cheese, crumbled

Prep Time: 20 mins
Total Time: 20 mins

Mix dressing ingredients first so that flavors can blend. In a small skillet melt butter over medium heat. Add pecans, sprinkle with agave syrup and pepper. Stir until well coated, spread onto a baking sheet. Bake for 5-7 minutes. Cool on a wire rack. In a large bowl combine the remaining ingredients. Drizzle dressing over salad, add pecans and toss salad right before serving.

Servings: 12

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