Fuji is a Japanese variety of apple that was produced by cross-pollination of the Red Delicious and Virginia Ralls Janet varieties back in the late 1930s. This apple is distinguished by a red-yellow skin that surrounds its creamy white flesh that's renowned for its exceptional sweetness, low acidity, juiciness, firmness, and crispiness. Owing to their excellent characteristics and their long shelf-life, these refreshing and fragrant apples are nowadays among the most commonly grown apple varieties around the world. They're expensive because the climate in Japan is not suitable for growing apples, so each one needs to be wrapped in cellophane while it's still growing on trees. The apples’ name is believed to have been derived from the town of Fujisaki, which is the home of the Tohoku Research Station where Fuji apples were first cultivated. Apart from consuming them raw as a sweet, juicy snack, the apples can also be enjoyed with sharp cheeses, and they are suitable for cooking in various ways including baking, roasting, or boiling. Fuji apples are incredibly versatile and can be used in both sweet and savory dishes such as pies, strudels, pizza toppings, quiches, sauces, soups, salads, or curries, but they can also be made into a variety of apple products such as candied apples, apple wine or juice, and delicious apple jams.
Hokuto is an apple variety that was commercially introduced in 1983 after being bred as a cross between Fuji and Mutsu apples in Aomori, Japan. The apples are large, round, and red in color – in 2005, a Hokuto apple was registered with the Guinness World Records as the heaviest apple in the world. The flesh is pale yellow and crisp, while the flavors are very sweet due to their high sugar content. These apples are usually available in late October, and they're typically used for fresh eating as a snack.
Shaanxi ping guo are apples grown in the Loess Plateau, Weibei region in China, where the fertile soil, heaps of sunshine and high altitudes favourably influence the growing and accentuate the apples' characteristics. The apples come in five varieties - Fuji, Qinguan, Yuanshuai, Gala and Jinguan. The red and yellowish-green varieties are brightly coloured with crisp, tasty flesh and a well-balanced ratio of sweetness and acidity. They have a long shelf life and thick skin that makes them tolerant for transportation and storage. The strong flavour is due to its high sugar content and intense fragrance. These apples are most commonly used in sweet dishes such as tarts and cakes, and especially for the production of high-quality apple juice.
Orin is an apple variety that dates back to 1952, when it was bred in Aomori, Japan. The apples are large, oblong, and yellow in color. The flesh is pale yellow and aromatic, while the flavors are sweet with a hint of pear and pineapple. The texture of the flesh is juicy. Orin apples are usually available in mid-October, and it's recommended to eat them fresh as a snack, or baked due to their natural sweetness. Pair the apples with strong cheeses, chicken, and pork, or use them in sandwiches, pies, and muffins.
Kinsei is a Japanese apple variety originating from Aomori Prefecture. It was developed from 1954 to the early 1970s as a cross between Ralls Janet and Golden Delicious. The name of this apple variety means Venus, and it’s a pale-golden fruit that’s firm to the bite. The size is small to medium, while the color of the skin develops a pink blush while it’s still on the tree when the nights are cool. The texture of Kinsei apples is buttery and rich, the aromas are intense, while the flavors are sweet, but complex, with some people describing it as tropical. Although the apples are often eaten fresh, they can also be used in baking.
Akane is an apple variety originating from Japan, where it was introduced in 1970 as a cross between Jonathan and the obscure variety Worcester Pearmain. This dessert apple has a tart and invigorating flavor and an intense aroma. Beneath the thin skin, the texture of the flesh is crisp and juicy. These apples are harvested from August through mid-September, but they don’t keep for long in storage. It’s recommended to use Akane apples in pies, and if the peels are left on, the apples make for great applesauce.
Sekai Ichi are the most expensive apples in the world, hailing from Japan and selling for more than $20 each in stores. The variety came from a cross between Golden Delicious and Red Delicious. They were first bred in Morioka, but nowadays the apples are mainly grown in Aomori prefecture. These extremely large apples have a sweet and mild flavor, while the texture is crisp, firm, and juicy. Available from fall through early winter, the Sekai Ichi are so expensive because the growers wash them in honey and brand them by hand, ensuring that they're blemish free. While growing, the apples are hand-pollinated with a small wand. Sekai Ichi are usually not cooked or baked, but eaten fresh. It's recommended to pair them with other fruits such as pears, blackberries, or citrus.
Wawa li is a Chinese molded pear shaped like a small baby or Buddha-like figure, created by placing young pears into shaped molds while they are still growing on the tree. Its Chinese name means “baby pear” or “doll pear,” and this is the common name used for the novelty fruit in China. Buddha-shaped pear is another common name, but the broader market name remains wawa li. The fruit is not a separate pear species and does not grow in this shape naturally. Growers shape ordinary pears by enclosing them in transparent molds when the fruits are still small. As each pear expands, it fills the mold and takes on the form of a seated child, baby, or Buddha-like figure, complete with rounded limbs, facial features, and decorative contours. When the pear reaches the desired size, the mold is removed, leaving a fruit that looks sculpted but has grown directly on the branch. Wawa li was developed by Hao Xianzhang, a farmer from Hebei province in northern China, who spent several years refining the technique of growing pears inside figure-shaped molds. He began experimenting with the idea after seeing the commercial potential of fruit that looked unusual enough to be sold as a gift or curiosity. After repeated trials, he learned how to place the molds at the right stage of growth, how to keep the fruit from cracking or rotting, and how to produce pears with clear, recognizable shapes. His work turned the molded baby pear into one of China’s most recognizable novelty fruits. The idea also connects with older Chinese imagery of auspicious child figures, longevity, good fortune, and the legendary renshengguo, or “ginseng fruit,” from Journey to the West, a mythical fruit shaped like a child. Wawa li tastes like the variety of pear used to grow it. The mold changes the appearance, not the basic flavor. Depending on the cultivar and ripeness, the flesh can be crisp, juicy, lightly grainy, sweet, and refreshing, with the clean fragrance typical of Asian pears. Its value, however, lies mainly in its shape, symbolism, and novelty. A good wawa li should have smooth skin, balanced coloring, clear molded details, and a complete figure without cracks, bruises, or distorted features. Producing it takes more work than growing ordinary pears because each fruit needs individual handling, and not every pear develops evenly inside the mold. The grower must choose young fruits at the right size, attach the molds carefully, monitor the fruit as it expands, and remove any damaged or poorly formed examples. People buy it for gifting, decoration, festive use, and conversation as much as for eating. It can be sliced and eaten fresh like any pear, but many buyers first appreciate it as an object of agricultural craft.
Black Diamond apple is a rare dark purple apple grown in the high-altitude Nyingchi region of Tibet, and known for its glossy near-black skin, pale flesh, sweet flavor, and luxury-fruit reputation. Despite the dramatic name, the fruit is not truly black; its peel usually appears deep purple, burgundy, or almost wine-black under the right light, while the inside remains white to cream-colored like a familiar eating apple. Its striking color is linked to the growing conditions of the Tibetan plateau, where strong ultraviolet light, high elevation, and large differences between daytime and nighttime temperatures help intensify pigment development in the skin. The fruit is generally considered part of the Huaniu apple group rather than a distinct botanical species. The flavor is usually sweet, crisp, and aromatic, with enough acidity to keep it fresh but less sharpness than many standard apples. A good Black Diamond apple should feel firm and heavy, with dense flesh, clean juice, and a rounded sweetness that suits eating fresh rather than heavy cooking. It can be sliced into fruit plates, used in salads, paired with cheese and nuts, or added to desserts, where its unusual peel color remains visible; its strongest use is as a table fruit, eaten raw so the contrast between the dark skin and pale interior is fully appreciated. The best examples are sold not merely as apples, but as gifts or specialty produce: glossy, dark, carefully selected, and presented as products of the clean air and highland climate of Tibet. This does not mean the apple is valuable only as a novelty. Its flavor must still be pleasant, sweet, crisp, and balanced, but what people remember is the visual shock of an apple that looks almost black before it is cut open.
Black Diamond apples are grown in Nyingchi, Tibet as a rare variety of Hua Niu apples (Chinese Red Delicious). Although they're called black, the skin of these apples is actually a dark hue of purple because they receive lots of ultraviolet light during the day and the temperature changes dramatically at night. On the inside, the pulp is bright and white just like most other apples. Due to the fact that the production is limited, the apples are quite pricey and belong to the high-end segment of the market. The flavor of Black Diamond apples is said to be much sweeter than the flavor of other apples as they're full of glucose. And hurry up while you can still find them – many farmers are refusing to grow them any longer because these apple trees require 8 years to reach maturity.
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For the “Top 10 Pome Fruits in East Asia” list until June 15, 2026, 167 ratings were recorded, of which 132 were recognized by the system as legitimate.
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