Apple (Malus domestica) FUJI KIKU

Apple (Malus domestica) 'Fuji Kiku®'

Premium Fuji mutation with honey-sweet taste and attractive coloration.

'Fuji Kiku®' is one of the highest quality and most popular mutations (sports) of the original Japanese Fuji variety. Discovered by Luis Braun, it is known as the "honey apple" due to its exceptionally sweet taste and high sugar content. Unlike the standard Fuji, this variety features a more attractive, ruby-red striped coloration covering most of the fruit.

Main advantages of the variety:

• Extremely sweet, honey-like taste (high Brix).
• Very crunchy and juicy flesh.
• Attractive ruby-red striped coloration.
• Excellent long storage life (even in a regular cellar).
• High yield.

Origin and Registration

• Country of origin: Japan / Italy
• Origin: Fuji mutation discovered by Luis Braun in Japan and developed in South Tyrol (Italy).
• Type: Winter variety.

Variety Characteristics

Tree

• Vigor: Strong to very strong. Forms spreading crowns.
• Requirements: Requires summer pruning for light penetration and fruit thinning to ensure size and quality.

Fruit

• Size: Medium to large.
• Shape: Round to slightly elongated.
• Skin: Smooth, firm, with a yellow-green base color covered by intense ruby-red stripes (better coloration than standard Fuji).
• Flesh: Yellowish, very firm, crunchy, and juicy.
• Taste: Dominantly sweet, aromatic, with low acidity ("honey-sweet").
• Usage: Excellent for fresh consumption (popular with children) and storage.

Resistance and Requirements

• Resistance: Moderately resistant to powdery mildew but more susceptible to scab and fire blight. Requires chemical protection.
• Climate: Prefers warmer locations for perfect ripening and flavor development.

Cultivation Recommendations

• Pollination: Self-sterile. Suitable pollinators: 'Golden Delicious', 'Gala', 'Granny Smith', 'Idared', 'Red Delicious'.

Harvest and Storage

• Harvest time: Late winter variety (mid to late October).
• Consumption maturity: From November/December.
• Storage: Excellent, lasts until May/June in cold storage without losing crispness.