Boiken
- From
- Germany
- Description
- By 1905, it had been cultivated in Prussia for some time. Said to have been named after a former dike warden. In New York, it was grown in commercial orchards because of the hardiness and productiveness of the tree.
- Flesh quality
- firm, crips, tender, fine-grained, very juicy, sprightly, brisk subacid
- Flesh color
- white
- Skin quality
- tough, smooth, waxy
- Skin color
- pink-red blushed, yellow
- Sizes
- very large, above medium
- Shape
- ribbed, oblate, uniform, symmetrical, conical
- Keeping quality
- better adapted than Rhode Island Greening
- General quality
- fairly good
- Uses
- market, dessert, culinary
- Eating season starts in
- November
- Eating season ends in
- March
- Also known as
- Boiken Apfel
- Boikenapple
-
Spencer A. Beach, The Apples of New York, vol. 1 (Albany: J. B. Lyon Company, 1905), 82.