Early eating or cooking apple
Akane (Syn Tokyo Rose) is useful early season apple with an unusually good balance of sweet and sharp flavors. The white flesh is firm rather than crisp, but with plenty of juice. The flesh does not oxidize quickly and keeps its shaope when cooked. The apple is flattish and iskin s partialy red coloured wih cream background
Like many early apples does not store well
Akane was developed in Japan in the 1930s, and represents an unusual marriage of the classic English early variety, Worcester Pearmain, and the high quality American heritage apple variety, Jonathan - and it is a marriage that works very successfully.