Akane is a hardy, precocious tree whose excellent disease resistance makes it a great choice for organic growers. West of the Cascades, Akane should be monitored for anthracnose canker, as this is its one major susceptibility. The fruit should be thinned for the optimal cropping. It ripens late August to early September in upstate New York.

This apple was developed in Japan in the 1930s. It is a cross between Jonathan and Worcester Pearmain, an unusual combination producing an early apple that has the flattish shape of the Pearmain coupled with the zesty flavor of Jonathan. The apple is small to medium sized–a perfect lunchbox apple–and an attractive bright red. The creamy flesh is crisp, slightly chewy, and medium grained. This is one of the best early-season apples, and the juice has a balanced sweet-tart flavor that contains strawberry and floral notes. The flesh holds its shape well and can be used for baking.

Akane is a parent of Sansa, another early-season apple. In France, Akane is called "Primrouge."