The Fuji apple is very tasty in this climate, and bears biannually with a good crop. These fruits have no noticeable tartness, just pure sweetness. They would not be very good for pies, no richness, or complex sweet-tart taste, but are great for fresh eating. Also, they store very well in the fruit drawer of the refrigerator. The apples do not drop much before ripening, but the raccoons enjoy the fruit also, unfortunately. A good companion plant to place on the west side of the apple tree is coffeeberry, Rhamnus californica. In fall of the year 2010, when the apples were supposed to be ripe, they weren't! The apples were 2 months almost late in ripening. In fact, one could hardly tell when they were ripe, as they did not slightly soften as they do when they become fullly ripe and fully sweet.
So I bought some tincture of iodine at the drug store, and sliced off a piece of apple, and dropped one drop of iodine onto the cut piece of apple. If the iodine stayed the same color as when it first dropped upon the fruit piece, the apple was actually ripe. If the iodine turned color, dark bluish sort of, after a short time, about a minute or so, the apple was not ripe; that is, the starches in the apple had not turned to sugar. Iodine detects the presence of starch, and was used by English apple growers many years ago, to detect ripeness in their apples, and therefore, harvesting times.
NOTE: Iodine is deadly poisonous, and is Fatal if swallowed. If you try this test, do not eat the cut piece of apple with iodine on it, please throw it away. To repeat, Iodine is deadly poisonous, and is irritating to nose, eyes, respiratory tract, so do not breathe the vapours, and wear glasses/goggles. I try this test out-of-doors.