Bite in, and the flavor snaps: balanced sweet and tart, crisp yet tender. There’s a freshness, almost floral in tone, with a polite nod of strawberry at the end. Unlike many early apples that fade fast or turn bland, Akane keeps its flavor alive, making it perfect for that first bite when apple season still feels novel.

• Origin: Akane was born in Japan in the 1930s and is a cross between the English Worcester Pearmain and the American Jonathan apple.

• Appearance: This apple is medium in size, round to slightly flattened. Its skin is smooth and usually bathed in vibrant red, sometimes striped, with a yellow-green undertone. The stem shoulders often show a touch of russeting.

• Flavour: Akane strikes a pitch-perfect balance of sweet and sharp. Its flesh is firm, crisp without being crunch‑over‑firm, and juicy. There’s a lively acidity, often highlighted by hints of strawberry or floral brightness, all woven into a refined, English‑style flavor.

• Keeping: This is one of the earliest apples on the block, ripening in early September. It keeps only briefly so is best eaten fresh within a week, though under cold storage you might stretch that to a few weeks.