The Fuji apple is an apple cultivar bred in Japan in the late 1930s at the Tohoku Research Station in Fujisaki, Aomori Prefecture, by crossing the Red Delicious and Ralls Janet varieties; it takes its name from nearby Mount Fuji. It is large, round, and firm, with thin red-and-yellow-green skin, dense cream-colored flesh, and a sweet, low-acid flavor with a subtle spiciness. Its firm texture and long shelf life make it well suited to fresh eating and to baking, where it holds its shape better than softer varieties such as McIntosh; it also works in savory salads and roasted vegetable dishes. Fuji apples are now grown widely outside Japan, including in the United States and China.