Akane
History
The Akane is a Japanese apple offering a pleasant and tasty option for an early season apple. The Akane was developed during World War 2, but only introduced worldwide in 1970. It represents an unusual blend in varieties of the classic English variety Worcester Pearmain and the American heritage variety Jonathan.
Description
The Akane are bright red, and will be quite firm with a smooth clean skin. While the size of the Akane may vary, it is generally considered a medium apple with a pale white flesh.
It is considered to be one of the best early season apples with an unusually good balance of sweet and sharp flavours. The flesh is firm rather than crisp, juicy, and boasts a very 'English' flavour.
Harvest Availability
An early season apple, typically first harvested in mid August.
Best uses
While the Akane is not a long keeper, it is a delicious apple for eating fresh. The Akane can also be used for baking or in desserts because of its slightly tart flavour and texture, which holds up very well when baked. This is a multi-purpose apple and can even be great for juicing.