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Boiken
type: Culinary, Cider, Dessert, Juice
synonyms: Boikenapfel
identification: Medium to large size, round and flattened. Prominent ribs are rounded. The base colour is greenish yellow, with a reddish brown wash on the sun-exposed face. Greyish russet lenticels. Look for some russet patches. The calyx is medium size and closed or slightly open, set in a wide and deep basin which is surrounded by a knobbed crown. The stem can vary in length, but is usually quite stout, set in a wide and deep, russeted cavity. Greasy feel on skin when the apple approaches maturity.
characteristics: The flesh is white, crisp, firm and fine-grained. Somewhat dry, sweet-tart with good aroma.
uses: Can be eaten fresh, but best for juicing, cider and baking.
origins: Thought to have originated as a chance seedling found and raised in the area of Bremen (Germany) around 1800 by Boike (or Boiken) who was a dike warden. First described by Magister Schröder in 1828, but at that time the variety was already widely grown in coastal Germany and Denmark, as well as in Switzerland.
cultivation: Moderately vigorous and upright when young, spreading, often with drooping branches, after the tree reaches maturity. Tip bearer. Moderate harvests, usually biennial. The blossoms can tolerate late frosts.
cold storage: Keeps four months. Skin becomes greasy. Sweetens in storage.
vulnerabilities: Susceptible to canker, scab and powdery mildew, particularly so when grown in damp conditions.
harvest: At the end of the fourth period.
pollination group: D
pollination peak: 15
ploidism: Dipoloid. Self sterile. Heavy pollen production.
cold storage weeks: 16
brix: 12.1
acidity: 11.5
harvest period: 4
sg: 1.0487
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