A vigorous, productive, spreading tree, Fuji is somewhat bushy and tends to biennialism; it will benefit from early thinning and detailed annual pruning. It is a somewhat problematic tree, slightly susceptible to fireblight, scab, cedar-apple rust, bitter rot, and Alternaria spot. It is also susceptible to blister spot, but this is a cosmetic issue that will be of concern only to commercial growers. Fuji thrives in low-chill climates and has become a commercial favorite in California. It tends to develop watercore, which is considered a desirable feature in the Japanese market.

The apple is large and blockish. It is striped pink over a yellow background, and the flesh is very fine grained, snappy, and juicy. The flavor is ridiculously sweet with no detectable acid. In Apples of Uncommon Character, Jacobsen observes hints of lychee, mango, and cantaloupe, and he goes on to note that while apple snobs may reject the lack of acidic balance, Fuji is, nevertheless, the most produced apple in the world (occupying 70 percent of the Chinese market), thus demonstrating that the world in general "loves sweet apples." Fuji stores well and will keep its flavor for over three months in regular refrigeration. This is an excellent late-season fresh eating apple that pairs well with strong cheeses and makes a very sweet sauce.

Fuji is named after Fujisaki, the Japanese town where it was bred.