Red Boskoop is a heavyweight heirloom apple that has been prized since its creation in Boskoop, Holland in 1856. Trees produce abundant crops of exceptionally large apples with russetted skin blushed deep red, combining rich sweet and tart flavors that shine in pies and baking. Hardy from zones 4 through 9, these trees reach 8 to 12 feet tall and ripen their fruit in mid-late fall, storing beautifully through winter. What makes Red Boskoop exceptional is its standing as both a heritage keeper and a commercial favorite across Europe, packed with phytonutrients that make it as healthful as it is delicious.
Full Sun
Moderate
4-9
144in H x ?in W
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Moderate
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Red Boskoop brings the substance of a true kitchen apple to the home orchard. The fruit is genuinely large, with a distinctive russetted finish that deepens to red as it matures in autumn. Trees bear heavily and reliably, and these apples develop remarkable storage longevity, keeping their flavor and texture through the entire winter season. The balance between sweetness and tartness makes every bite complex enough for serious cooking projects yet approachable enough to eat fresh.
Red Boskoop excels in the kitchen, particularly in pies, baking, and other cooked preparations where its balance of acid and sweetness and firm texture shine. The large size and substantial flesh make it excellent for canning, sauce-making, and other preservation projects. The apples store reliably through winter, so they're equally at home in fresh eating through the cold months as they are in autumn cooking projects.
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Bare-root or containerized Red Boskoop trees should be planted in early spring or fall, when trees are dormant. Dig a hole as deep as the root ball and twice as wide, backfill with amended soil, and water thoroughly to settle soil around the roots.
Red Boskoop apples ripen in mid-late fall, typically October. Harvest when the russetted red skin reaches full color development and the fruit yields slightly to gentle hand pressure. Pick by gently twisting and lifting each apple upward; a ripe apple will release easily from the branch. Store immediately in a cool location to maximize keeping quality.
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“Red Boskoop originated in Boskoop, Holland in 1856, a region in the Netherlands that became legendary for apple breeding. The variety emerged during a golden era of pomological experimentation, when Dutch nurserymen were systematically selecting and propagating the finest eating and cooking apples. It gained enough merit to become a staple of European commercial orchards, where it has remained a trusted standard for over 160 years. The fact that it's still actively grown and sold in its native region speaks to the durability of its qualities: Red Boskoop isn't a forgotten curiosity preserved by nostalgia, but a working heirloom that proved itself in professional orchards and still delivers.”