History: This apple was discovered as a chance seedling in 1856 in Boskoop, Netherlands where it has remained popular ever since.
Why We Grow It: Here's one for those of us who love some sharpness in an apple. With its sharp taste and large, greenish-yellow fruit, this apple is still popular at farmer's markets throughout Europe for both fresh eating and cooking (keeps its shape). It has value as a sharp in hard cider blends as well.
Canadian Hardiness Zone: 3b
Soil Preference: Sandy loam, loam, clay loam. Prefers average to moist conditions, avoid planting anywhere that floods for more than two weeks in the spring. Generally quite adaptable to different soil conditions.
Growth Habits and Disease Resistance: Spur-bearing, vigorous and a good cropper but slow to start bearing fruit. Resistant to canker, cedar rust, and brown rot, very resistant to scab.
Sun/Shade: Full sun (approx. 8-10 hours of sun daily)
Pollination: Triploid, requires two pollinators of different non-triploid apple varieties that bloom around the same time
Flowering Time: Early
Ripens: Mid October
Storage: Keeps until April when stored in cool humid conditions
Recommended Use: Fresh eating, cooking, cider
- Class: Sharp
- Sugar: Very high, SG 1.070
- Acidity: Very high, TA 12.8 g/L
- Tannins: Low
- Juice Yield: High
- Recommendations: Mix with low-acidity varieties
Size including roots:
- 1 year grade 100-200 cm whip
- 2 year grade 100 cm+ with 3 or more branches, 30 cm or more
- B grade less than 100 cm
*Information based on Claude Jolicouer's The New Cidermaker's Handbook