Why you should be excited
Boiken is a German apple that retains some of its 19th century popularity for cooking and fresh eating.
The story of Boiken
How many dyke wardens get an apple variety named after them? Not many, we guess and even fewer still a variety that continues to be grown with some enthusiasm nearly two centuries after its appearance on the scene in Bremen, Germany.
We don't know the story of Herr Boiken and what led to his name being given to an apple variety, but we've heard good things about his apple.
This variety will appeal to North Americans' preference for crisp and tart apples. It's also an attractive yellow-with-a-red-blush, which increases Boiken's desirability to a modern audience even more.
Once big in Europe and New York City, we hear that Boiken remains modestly popular to this day in eastern Germany and northern France, where it is still used for cooking, juice, drying and fresh eating.
Unknown origins in Bremen, Germany, sometime before 1828.
Flavour, aroma, texture
Crisp and tart, this apple delivers a fresh, fruity flavour that sweetens with time in storage.
Bright yellow, with a pinky-orange flush.
When they’re available
Late season (usually in late October).
Quality for fresh eating
Quality for cooking
Quality for cider
Not particularly known for use in cider, but like many heritage varieties, it can contribute a very nice sugar/acid balance to blends.
Very good (4 or 5 months when kept refrigerated).