The Wholesale price list of canned diced apples, from Fuji kinds, has a range of 605-1305 US$ per Ton (FOB Price). The Fuji apple is undeniably one of the most stylish and modern varieties available today. One of its most striking characteristics is the delicate pink flush that is superimposed over a yellow-green background. The flesh is off-white and breaks cleanly when broken, and it is crisp and sweet to boot. The flavor is mostly sweet, pleasant (particularly when served slightly chilled), and unremarkable. Guessing correctly, you know that Fuji comes from Japan. The city of Morioka on the island of Honshu serves as the center of the country's principal apple-growing region, and in the late 1930s, the Tohoku Fruit Tree Research Station there began an intensive program of development. Morioka is the site of the Tohoku Fruit Tree Research Station. The objective was to create a variety that will appeal to Japanese taste buds in terms of size, sweetness, and overall appearance. For a time, the classic American apple variety known as Rall's Janet was a popular choice for commercial orchards in Japan. By pollinating it with other apple varieties, many seedlings were generated. the "Apple Number 1," a hybrid developed by crossing Rall's Janet and Delicious, was released to the public. In Morioka, you can still see the tree that sprouted from that initial seedling. Read on for more details on Fuji's history here. Soon after, Fuji apples gained widespread attention and became a best-seller in markets throughout the world. While the Fuji apple is grown in many countries, the United States, China, and Japan provide the vast bulk of the fruit for the northern hemisphere. Fuji apples, a late-ripening type, are harvested in the northern hemisphere between November and December, and in the southern hemisphere between May and June (southern hemisphere orchards). 
Fuji apples require extensive sun exposure to ripen properly. Having gotten that out of the way, let's talk about some delicious meals that include Fuji apples. The first is a stuffing made with apples, sage, and sausage. We have chosen to provide all of our readers with our go-to stuffing recipe in honor of the upcoming Thanksgiving holiday. Every member of the family will love this stuffing. The stuffing we serve at Christmas is a staple in our house. To ensure that all of the side dishes and the well-planned menus for the leftovers go together, we normally put two or three varieties on the table. We make a huge pot of stuffing with apples, sage, and sausage since everyone always wants seconds. You could try it the next day with some potato pancakes. Sautéing onions and apples together produces a delicious flavor that combines sweet, sour, and salty elements well. Although Gala apples may also be used for this recipe, Fuji apples are our go-to pick because of their adaptability and gorgeous, juicy texture when sautéed. Our family likes preparing stuffing with apples since it is simple which is very helpful given the number of complicated recipes we often use around the Thanksgiving holiday. Even though this recipe is simple to put together, the key to a wonderful stuffing is to limit the quantity of oil and salt provided by the sausage and to prevent over-soaking the breadcrumbs, which will cause them to become bland. Sausage meat that is high in fat content may benefit from an extra draining step on a paper towel. If you want to conserve the fat, you might also let the meat lie in a sieve. To avoid a mushy result, this extra step is essential. However, the most crucial step in avoiding soggy stuffing is to add the chicken stock gradually, folding it in as you go, and using as little as possible to maintain the mixture's airiness and lightness. 
In addition, although chopped walnuts or pecans aren't required, we like to brown and crisp them by sautéing them in a pan with a little bit of butter if we have the time. Despite the dish's otherwise soft texture, this adds a satisfying crunch. A second dessert option may be Apple Roses. Apple Roses are a simple dessert to make, and this recipe combines the best parts of baked apples and pie crusts. They have the classic, seductive flavors of an apple pie. Only in these lovely little packages that seem much more complex to assemble than they are. It requires an oven temperature of 350 degrees Fahrenheit, which must be reached before the dish is prepared. Prepare one 6-cup muffin tray by buttering and lightly flouring the cups, then set it aside. After you've removed the core and any excess skin, flip the apple halves cut-side down onto a mandolin slicer set to make slices no thicker than 1/8 inch. Just repeat Steps 1 and 2 with the second apple. Arrange the apple "rings," as they are called, on a microwave-safe dish, sprinkle with lemon juice, and cover with a paper towel. Sugar and cinnamon need to be blended in a small basin using a whisk. Set aside. (Important: Set the table by dividing the remaining ingredients into individual plates and bringing the melted butter, almonds, and raisins to the table.) Sprinkle some flour over the surface of the work surface. Spread out the pastry sheet and divide it into thirds along the fold lines shown to create three equal rectangles. Carefully roll each puff pastry sheet into a rectangle about 12 inches by 5 inches in size. (Note: the most crucial aspect is making sure your pastry rectangle is the right thickness and good width of five inches (on the shorter end). 
It's OK to cut the statement short if that's all you can do; ten to twelve inches should be fine. Next, produce two long strips, each 10–12 inches in length and 2.5 inches in width, by cutting the rectangle in half horizontally. Spread the strips out evenly on a surface that has been lightly sprinkled with flour, making sure that no two strips touch. You'll need to do it all over again with the leftover pastry. Spread some flour on a work area and lay two pastry squares out in front of you (with the other 4 strips set aside). Spread melted butter over pastry strips, then sprinkle the tops with a third of the nuts and a third of the raisins, spreading them fairly evenly between the two dough strips. Use your fingers to incorporate the nuts and raisins into the dough so that they are uniformly distributed. Cook the apple "rings" for about 20 seconds in the microwave. To divide the rings in half, remove them, stack them, and then cut the stack in two. Start along the top length of each pastry strip with the curved side facing up, and begin piling apples, overlap each by half, and allow the top curved section of each slice to expose/hang over the top edge of the pastry (thus keeping the bottom half of pastry length clear as this portion will fold up over the apple slices you lay in a row across the length of the pastry strip). (thus keeping the bottom half of pastry length clear as this portion will fold up over the apple slices you lay in a row across the length of the pastry strip.) . 
Work with one pastry strip at a time, lift the bottom half of the length and fold it up over a row of overlapping apple slices, so that the bottom edge and top edge of the pastry are almost aligned with one another (the top portion of the apple slices will peek out of pocketed fold). Start shaping the dough into a rose at one end of the folded pastry strip and work your way to the other. (Note: if you find it easier to do so, you may use one hand to roll while the other maintains the fold of the pastry strip wrapped over the apples as you roll.) When you're through rolling, press the rose form at its base by pressing the dough's exposed end edge at the roll's end into a small bit of a seal. Place the rose into the prepared muffin tin, and proceed with the rest of the dough. Bake for 30–40 minutes in the oven on the center rack, or until the top is starting to turn golden. After taking it out, place it on a cooling rack. The cake may be dusted with powdered sugar after it has cooled if desired. Serve immediately or store in an airtight jar in the fridge for use the following day. Our Trading Company is presently functioning on a global scale to market marketing, and export a broad range of canned products as well as fruits, vegetables, and meats. Our experts keep in touch with a wide range of customers to get feedback on how best to organize and meet their needs. We've made it this far as a respected company thanks in large part to the fact that we've been able to increase our production by investing in state-of-the-art machinery. This enables us to deliver adequate amounts of nuts to merchants, wholesalers, and chain stores all around the world. Using state-of-the-art technology and high-tech gear, this company produces and sells a broad variety of products that are of the highest quality. To earn the trust of customers and give them a hassle-free purchasing experience, the workforce of Our Company is formidable and wide throughout the world. When it comes to the final products our firm sends out into the world, we only utilize the most cutting-edge technology and procedures.
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