More fiber fun: Fuji

So I've been thinking about Fuji--the apple not the mountain. It's my favorite apple--for its color striations, its sometimes lopsy-round shape, its dense-crisp-sweet-tartness. They say it's a cross between two American varieties--Golden Delicious and Virginia Ralls Genet. I say, The Fuji is the largest, juciest, un-mealiest, long-lastingest apple I ever did eat.

I hear that in Japan, Fuji apples continue to be the unrivaled best-seller. The story in China isn't so different. My favored Fuji has got the apple world by the seeds: annually, it accounts for 80% of China's 20 million tons. In the States, the Fuj now grows in Washington, New York, and California.

But enough about the stats. Taste is what counts.

Here's a "recipe" using my fave, the Fuji. It's so quick and easy, you'll be recommending it around town in no time.


Easy Apple Appie

1-2 Fuji apples
lemon wedges
fresh cracked pepper

Slice apples thin, swipe top side with lemon, arrange overlapping on serving tray, crack fresh pepper on top. Serve with your favorite cheeses.