This is mostly for my own future reference, but the apples I found labelled “Mountaineer” at Whole Foods are just slightly superior to Fujis in every way. A little more tart and crisper, with thicker skin, less wax and a better texture. They asymptotically approach the quality of apples from my grandmother’s orchard, which is probably the best any commercial apple is going to do. Unfortunately, they seem to be available only in season, so it looks like I’ll be back to eating Fujis (which are, to be fair, far superior to any other cultivar) in a month.
Data point: since I started eating roughly four to five apples a week–something like a year and a half ago–I have not been sick. Magic? Or coincidence?