Why you should be excited

Mutsu is one heck of a big green apple. Large enough to make its Japanese breeders proud.

The story of Mutsu

Why do those adept apple breeders at Morioka, Japan have such an issue with size?

It’s difficult not to notice: Fuji, Shizuka, Orin, Tsugaru, Hokuto –- and especially Mutsu. All of them are great big apples. Most of them are also sweet, sometimes to the extreme, although Mutsu has a nice balance between sweet and sour.

And to most North American palates, this balance is a good thing. Better yet, Mutsu works equally well as a fresh-eating apple (perhaps one apple per two people) and for baking.

A decent apple, Mutsu’s greatest value may be in impressing your friends with its size.

Mutsu Facts

Its origins

Bred in Morioka, Japan; 1948 introduction.

Flavour, aroma, texture

Crunchy and fairly juicy. Sharp, yet sweet at the same time. Mildly flavoured.


Big, big, big. Often a completely green apple, although ours tend to show a lot of red blush.

When they’re available

Late season (usually in mid-October).

Quality for fresh eating


Quality for cooking


Quality for cider

Some people like Mutsu's combination of juiciness, sugar and acid in a cider blend.

Keeping ability

Very good (at least 3 to 4 months when kept refrigerated).