Apple Profile


The sweetest Michigan apple, Fuji is also usually the last one off the trees.  That makes it a firm, good storing variety, as well.

Fuji is a large, bi-colored apple, typically striped with yellow and pinkish-red.  It’s known more for its flavor and firm texture than its slightly-lopsided looks.

The Fuji is excellent in salads and for fresh eating, and also performs well in baking and applesauce.

Fuji was developed in the 1930s by apple breeders in Japan, where it remains the most popular apple.   It was introduced to the marketplace in 1962 and its U.S. popularity has been skyrocketing in recent years.

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South Pacific Fresh Apple & Sirloin Salad



  • 2 lbs. Michigan Fuji apples, washed, seeded, shredded
  • 3 Tbsp. fresh lime juice
  • 1/3 c. canola oil
  • 4 oz. fresh noodles
  • 12 oz. top sirloin beef, trimmed, thinly sliced strips
  • Garlic powder and black pepper to taste
  • 1 1/2 tsp. soy sauce
  • 1 mdm. red onion, peeled, chopped; divided
  • 1/3 c. Italian vinaigrette
  • 1 tsp. granulated sugar
  • 1/4 c. fresh roasted peanuts, coarsely chopped

Place shredded apples into a bowl and sprinkle lime juice on; mix evenly.  Drain apples before placing on the serving plate later.

In a 2-quart sauce pan, heat canola oil to bubbling over medium heat.  Place a small amount of noodles into hot oil.  They puff up at once, turn noodles to other side and cook for about 3 seconds more or until light gold.  Remove noodles to paper towels; set aside.  Reserve oil.

Place beef strips into a bowl, add garlic, pepper and soy sauce; mix well.  On a nice serving plate, arrange layers of lettuce leaves, drained shredded apples and half of the onion.

In a skillet, heat the remaining oil over medium-high heat, sauté the remaining onion and add beef.  Stir and cook until beef turns pink or to desired doneness.  Spoon beef over the apple and onion.  Mix salad dressing with sugar and stir well.  Drizzle the salad dressing on top of beef. Sprinkle peanuts on top of beef and apple.  Top with some crispy noodles and serve.  Put remaining noodles in a serving bowl on the side.

Apple Nachos



  • 1 large Michigan Fuji apple, cut into 12 wedges
  • 1/2 cup (2 oz.) shredded colby cheese
  • 1/2 tsp. cinnamon-sugar
  • Assorted crackers

Place apple wedges on microwave-safe plate.  Sprinkle cheese and cinnamon-sugar evenly over apples.
Microwave on high setting 1 to 1-1/2 minutes or until cheese is melted and apples are hot.  Scoop up the hot apple mixture with crackers.