A highly regarded Dutch culinary apple . Also known as Beauty of Boskoop, Boskoop, Schoener de Boskoop.
This tree is very vigorous, large, and open, with a drooping habit. It is scab resistant with moderate resistance to fireblight. Slow to bear, but a good cropper in maturity, Belle de Boskoop is also a triploid; it should not be used as a pollenizer, and two other diploid varieties will be needed for full pollenization.
A large apple that is greenish-yellow, flushed with brick red and about 50% russeted, this fruit has firm, yellowish, coarse-grained flesh that is prized for baking. It holds its shape and texture well in pies and apple cake, and it makes an amazing strudel. The crisp flavor is aromatic and somewhat lemony, similar to that of a Granny Smith. The high sugar content and high acidity also lends itself to cider blending. This apple excels as a longtime keeper, storing well for up to six months. In upstate NY, it ripens in late September, with best flavor between November and April.
Belle de Boskoop was first discovered in Boskoop, Holland, 1856, and has become popular in northern France. It is possibly a mutation of Reinette Montfort.
Malus domestica ‘Red Belle de Boskoop’
This heirloom keeper apple originated in Boskoop, Holland, in 1856, and is still prized in Europe where it is a popular commercial variety. Trees produce heavy crops of very large apples that are superior for cooking and baking into pies, with a rich balance of sweet and tart flavors. Red Boskoop is rated among the highest in phytonutrients, making it healthful and delicious!
The apples, which are russetted over a red base, ripen in mid-late fall and store well all winter long, with flavors improving as they age in storage. Trees have some resistance to scab.
USDA Zone: 4-9
Grow Height: 5′ (Mini Dwarf), 11′ (Dwarf), 25′ (Standard)
Sun: Full Sun
Ripening Time: October
Pollination: Needs a Pollinizer
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