Akane Print E-mail
Product - Apples

Akane apples are used mostly for cooking, but don't miss this variety if you like a somewhat tart apple.


The Akane is a cross between a Jonathon and Worcester Pearmin. Because of this heritage, the Akane is an excellent dessert apple, with a tart flavor & distinct aroma, but does not store well ? so enjoy them early after harvest.

Usage: The Akane is best used for baking or desserts due to it's slightly tart flavor and texture that holds up well when baked. The apple will hold it's shape in pies as well.

Selection & Storage: Good-quality Akane apples will be firm with smooth, clean skin and have good color for the variety - which in this case is bright red. Test the firmness of the apple by holding it in the palm of your hand. (Do not push with your thumb). It should feel solid and heavy, not soft and light.

To store, keep apples as cold as possible in the refrigerator. Apples do not freeze until the temperature drops to 31 degrees F.

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Recipe for

Apple-Raisin Saute
serves 4

2 teaspoons butter
2 large apples, cored and cut into 1/3-inch thick slices
3/4 cup raisins
1/2 cup orange juice
1/3 cup apricot jam
1 teaspoon grated orange peel
1/2 teaspoon cinnamon
1/8 teaspoon allspice

Method:

Melt butter over medium heat in large nonstick skillet; add apple slices.

Cook, tossing occasionally, about 10 minutes or until golden brown.
Stir in remaining ingredients; cook, stirring, about 3 minutes until sauce thickens slightly. Serve warm over pancakes, waffles, French toast or hot cereal.





 

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