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The Schöne von Boskoop, as this apple variety was originally called, refers to a variety of cultivated apple. However, it is often only called Boskop for short. The variety is popular in gardens and kitchens. But when is the tree cut and when is harvest time? This article provides answers to these and other questions about the variety based on the experiences of Boskop owners.

Apple variety 'Boskop'

The Boskop is one of the old apple varieties. It has been known since 1850, when it was discovered in Boskoop, the Netherlands, after which it is named. But what sets this variety apart from its large, tart fruits? Find out more from our experience report.


notice: For reasons of better legibility, small spelling mistakes (spaces, transposed letters, etc.) in the quotations have been corrected. The exact sources are linked under the indication of the respective forum.

To cut

Apple trees need regular pruning to ensure they bear plenty of fruit. Based on the following experiences, we will show you everything that needs to be taken into account and how other apple lovers cut the Boskop.

“[… ] A regular cut promotes growth and ensures a stable crown in the long term. […]"

Source:, user: fruitfarmer, 04.04.2014

“[… ] I was recently told by a fruit-growing center that the scissors will remain in place from October to March (meaning they will not be cut) for the reason that we should still get cold (from -10 degrees and colder) for a longer period of time Time […], then the interfaces tear and an entry point for bacteria and fungi is created. Because the tree is dormant, it cannot close the wounds. I read somewhere that the sap in the trees slowly starts to rise again from mid-January. If pruning starts in March, then the tree can probably heal the wounds more quickly because it is already much more active and can deal with fungi and bacteria better, I think.”

Source:, user: glöckchen, 20.12.2015

“[… ] in general everything that is vertical can be removed, everything that crosses and rubs and everything that grows inwards. The aim should be horizontal shoots with short fruit skewers.
When cutting, always divert to other branches and cut without a stub, that only gives water shooters and brooms. Better to have one larger cut than many small ones."

Source:, user: erny2006, 01/29/2016

"If the tree is pruned back heavily in winter, then these water tears tend to form. All the energy of the tree is in the ground and shoots up far too little wood in the spring. In such a case, the tree should be pruned in the summer. And even in summer you can literally “tear off” the water tears. This also affects a few neighboring "eyes" and reduces the problem. [… ] I would mostly only remove water tears in late spring so as not to give them any further impetus. You can of course remove a few now. But at 0°C and less rather not tear off. In any case, if there is a risk of frost, you should not necessarily cut.”

Source:, user: nightshade plant, February 4th, 2022-2023

"[… ] "Shorten or remove thin branches?" => If cut, then completely. Cutting branches when Boskoop is fatal, because it grows like crazy. […]"

Source:, user: Krokus, 04.08.2013


The fruits of the Boskop are very popular. It can be stored well, is great in cakes or as apple sauce and is also delicious on its own. Find out why other Boskop lovers prefer the fruit.

"[… ] Roter Boskop, great choice, one of the best apples, at least for me."

Source:, user: fruitfarmer, 03/02/2014

"[… ] A boskop, for example, is a cooking apple that you use to make apple sauce or bake cakes, how long it is stored is not important. You can also process it straight from the tree. In general, it is an apple variety that can be stored for a long time and that ripens late, that's true, but under good conditions all dessert apples can do that too."

Source:, user: Stupsi, 04/03/2015

"[… ] Almost everyone likes Boskop, although here the red Boskop is usually more popular than the yellow one.[… ]"

Source:, user: thomash, 02.04.2015

"[… ] A big advantage is that it is one of the old varieties that are tolerated even by people with a food allergy to apples - which I can confirm, because I have had an apple allergy for a few years and can tolerate my "house apple" without any problems - my luck, since I like to eat apples sooo much!

Source:, user: Klein Fuchs, 08/14/2007


The Boskop is one of the winter apples because it ripens from the end of September to mid-October and can be harvested at this time. It can be stored until February/March. During this time he then gets his maturity. If you are not sure whether your apples are ready to be harvested, you can carry out a ripeness test. Rotate and tilt the apple back and forth. If it can be detached from the branch without much effort, then it is ripe.

Watch out for dry weather when harvesting, damp fruit encourages mold and fungus. The afternoon is particularly suitable for harvesting, because then the fruits are the least sensitive to pressure. Grab a ladder and pick the ripe apples from the tree. It is advisable to have a bucket or an apple picking bag ready so that the apples do not fall on the ground and get bruises. This reduces the shelf life and promotes rotting.

tip: As an alternative to the ladder, the apples can also be harvested from the ground with an apple picker.

Yield & Storage

Once the apples have been harvested, they can be inspected and stored. Storage is particularly important for a winter apple like the Boskop. Only after a few weeks in storage does it get its aromatic taste and can be processed further or enjoyed pure.

"My big Boskop is actually still a young tree and has already dropped over 100kg of apples this year […]"

Source:, user: thomash, 09/17/2018

“[… ] One disadvantage is that the Boskoop is one of the alternating apple varieties, ie it produces a lot in one year (we once had over 100kg from this one tree!) and then little or nothing at all for 2-3 years, um to recover. […]"

Source:, user: Klein Fuchs, 08/14/2007

“If possible, only one layer in a box in the basement. Then you can easily keep for a few more weeks if the apples are fine. Check the boxes weekly because of the already proverbial bad apple, which otherwise spoils the whole situation. […]"

Source:, user: PuntaRasa, 06.12.2009

"There are different types of Boskop, the green ones last longer than the red ones…

I would also store them in the dark in the basement… and always dutifully pull out the ones that have gotten dirty…
And preferably a room where the temperature is constant and not too cold, not something around 0-5 degrees."

Source:, user: diewilde13, 06.12.2009

"The Boskoop… nicer from Boskoop… . should be stored as cool, frost-free, dark and at the same temperature between 2°C and 6°C. The very large apples, often weighing over 200g, ripen in late September to mid-October and have a shelf life until March."

Source:, user: katir, 06.12.2009

"With kiwi and boskop, storage is always necessary to achieve fruit ripeness."

Source:, user: thomash, 07/02/2018

"[… ] The variety can be stored until February, but you have to check it regularly, because when the Boskoop rots, it's from the inside out. But if you want to eat some soon after the harvest, you simply put some in the warm living room to ripen instead of in the cool cellar until they get "red cheeks". A beautiful autumn decoration together with colorful leaves, chestnuts and pumpkins! […]"

Source:, user: Klein Fuchs, 08/14/2007

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