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Fuji Apple



The fruit is one of the oldest varieties in existence; a research study states that humans have enjoyed apples ever since at least 6500 B.C. The fruit were among the favorite lists of Ancient Greeks and Romans.

Based on the variety of the apple and where they are grown, these apples are harvested between January and October in Australia. Coming to the availability factor, based on its variety and cultivation, they are available all year round. One of the popular apple is Fuji apple.

The Fuji apple was created in Japan in 1930 by crossing a Ralls Janet and a Red Delicious. For being relatively young to American markets, Fuji apples have become one of the most popular apple varieties. In fact, American orchardists produce more Fujis than Japanese orchards in order to fill the demand.

Fuji apples are crisp, crunchy and fairly sweet. They are relatively low in acidity, and give off a scent that is warm and autumnal. Their flesh is bi-colored with red and yellow vertical stripes along the sides. Apples are harvested at their peak, and then put into cold storage to maintain that perfect level of ripeness. When you receive delicious Fuji apples from The Fruit Company, they’ll be ready to eat, no waiting required.

There are some advantages of eating apple.

Good source of soluble and insoluble fiberVitamin C enrichedContains heart-healthy potassiumB-complex vitamins (riboflavin, thiamin, and vitamin B-6)Contains Polyphenols which includes flavonols (especially Quercetin, but also kaempferol and myricetin), catechins (especially epicatechin), anthocyanins (if the apples are red-skinned), chlorogenic acid, phloridizin, and several dozen more health-supportive polyphenols nutrients.Delicious and crunchy apple fruit is notable for its impressive list of phyto-nutrients, and anti-oxidants. Studies suggest that its components are essential for optimal growth, development, and overall wellness.The nutrients present in apple are unduly present in the skin, which is the most valuable part of the fruit with respect to its nutrient substance.