Fuji apples are best suited for both raw and cooked applications such as baking, roasting, and stewing. The apples can be sliced and tossed into green and fruit salads, grated into coleslaw, minced and stirred into rice, or chopped and used as a topping over oatmeal, pancakes, and cereal. Fuji apples can also be pressed into juices and cider, cooked into jelly, steeped into teas, blended into applesauce, or boiled into apple butter. The thick skin and dense flesh of the apple hold well when cooked, making the apple a popular variety used in soups and roasts or baked into pies, cakes, tarts, crumbles, crisps, and muffins. Fuji apples can also be layered in sandwiches, topped over pizza, cooked into quiche, or mashed into potatoes. In Japan, Fuji apples are commonly placed on a stick and dipped in caramel or candy coatings as a sweet treat at food festivals. Fuji apples pair well with meats such as pork chops, bacon, sausage, bacon, turkey, and poultry, cheeses such as cheddar, goat, brie, manchego, gorgonzola, and blue, thyme, dates, spinach, cabbage, brussels sprouts, and green beans.
Stored best in a cool, dry, and dark place such as the refrigerator.