This tree is very vigorous, large, and open, with a drooping habit. It is scab resistant with moderate resistance to fireblight. Slow to bear, but a good cropper in maturity, Belle de Boskoop is also a triploid; it should not be used as a pollenizer, and two other diploid varieties will be needed for full pollenization.

A large apple that is greenish-yellow, flushed with brick red and about 50% russeted, this fruit has firm, yellowish, coarse-grained flesh that is prized for baking. It holds its shape and texture well in pies and apple cake, and it makes an amazing strudel. The crisp flavor is aromatic and somewhat lemony, similar to that of a Granny Smith. The high sugar content and high acidity also lends itself to cider blending. This apple excels as a longtime keeper, storing well for up to six months. In upstate NY, it ripens in late September, with best flavor between November and April.

Belle de Boskoop was first discovered in Boskoop, Holland, 1856, and has become popular in northern France. It is possibly a mutation of Reinette Montfort.