The Fuji apple is an apple cultivar developed by growers at the Tohoku Research Station () in Fujisaki, Aomori, Japan in the late 1930s and brought to market in 1962. It is a cross between two American apple varieties, the Red Delicious and old Virginia Ralls Genet (sometimes cited as "Rawls Jennet") apples. It is named after "FUJIsaki ([])," Aomori Prefecture (), but often thought to be named after Mt.Fuji ().

Fuji apples are typically large or very large and round, on average the size of a baseball. They contain between 9-11% sugars by weight and have a dense flesh that is sweeter and crispier than many other apple varieties, making them popular with consumers around the world. Fuji apples also have a very long shelf life compared to other apples, even without refrigeration.

With refrigeration, Fuji apples can remain fresh for up to 5-6 months. In Japan, Fuji apples continue to be an unrivaled best-seller. Japanese consumers prefer the crispy texture and sweetness of Fuji apples almost to the exclusion of other varieties and Japan's apple imports remain low.

Aomori Prefecture is perhaps the best known apple growing region of Japan. Of the roughly 900,000 tons of Japanese apples produced annually, 500,000 tons come from Aomori.

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