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Home » Fruit » Hard Fruit » Apples » Cooking Apples » Boskoop Apples

Boskoop Apples

Boskoop Apples are large-sized apples with pale, dull yellowish-gold or green skin, with bright orangey-red flushes, and some russetting.

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.

Cooking Tips

Boskoop Apples hold their shape well when cooked.

It is a popular cooking apple in Belgium and Germany.

Storage Hints

Boskoop Apples store well.

History Notes

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.

Other names

AKA: Beauty of Boskoop Apples, Belle de Boskoop Apples

This page first published: May 5, 2005 · Updated: Oct 5, 2020.

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Tagged With: Dutch Food

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