Akane Apple Tree Overview
The Akane apple tree (pronounced ‘ah-kah-nay’) also goes by the name of Tokyo Rose. It is a cross between Jonathan and Worcester Pearmain. First developed in 1937 at the Morioka Experimental Station in Japan. It became widely known worldwide around 1970.
The fruit is medium in size and has bright red skin and pale white flesh. Additionally, the fruit has good eating quality with a sub-acidic flavor. The fruit ripens 42 days before Delicious, but it has poor storage quality. You can use it for fresh eating, processing, and for making juice. Moreover the Akane apple tree is resistant to scab and powdery mildew, but it is susceptible to fireblight. Additionally, it has medium vigor and produces good harvest every year. It grows well in USDA cold hardiness zones 5 to 9.
- Uses: Eating fresh, cooking, baking, making apple sauce
- Taste: Crisp, sweet-tart, juicy, aromatic with strawberry like flavor
- Size: Small to medium
- Color: Green base color with bright red blush. White colored flesh.
- Hardiness Zones: 5 – 9
- Disease resistance
- Scab – somewhat resistant
- Rust – somewhat resistant
- Fireblight – somewhat resistant
- Mildew – resistant
- Water Core – susceptible
- Sunburn – susceptible
- Harvest period: 4
- Flowering Group: 4
- Cross Pollinates with: Granny Smith, Harry Masters Jersey, Honeycrisp to name a few!
- Cultivation: This apple tree is moderately vigorous. Upright spreading tree. Bears fruit on spurs. Can start producing as early as a three years old tree. Produces heavy cropping. Needs to be thinned after petal fall. Best grown in warm environments.
- Storage: Once ripe best to use shortly after as it does not store too well. Can be kept for one month in cold storage.