Inside, the flesh is yellowish, firm and coarsely-textured. It is also crisp, juicy, tender and quite tart.
After aging, the tartness mellows enough for it to be used as a fresh-eating apple.
The tree is very productive and the apples are ready to harvest early October.
Boskoop Apples hold their shape well when cooked.
It is a popular cooking apple in Belgium and Germany.
Boskoop Apples store well.
Boskoop Apples were developed from seed in the K J W Ottlander family nursery in Boskoop, near Gouda in the Netherlands in 1856. Some speculate that it’s a sport of Reinette de Montford apples. The apples became very popular in home gardens in Europe.
Introduced into England in 1897, the Boskoop Apple won the Award of Merit from the Royal Horticultural Society in the same year.