Paula Red

Paula Red Apple

Paula Red apples on a tree

The Paula Red apple is a variety of apple that was discovered in 1960 as a chance seedling in an orchard near Sparta, Michigan. It is named after the wife of the orchardist who discovered it, Paul and Pauline. This apple is known for its early harvest season and its tart flavor, making it a popular choice for eating fresh and for cooking.

Characteristics

Paula Red apples are medium-sized with a round shape. The skin is predominantly red with some yellow and green undertones. The flesh is white and can sometimes have a pinkish hue near the skin. The texture is crisp and juicy when freshly picked, but it can become softer as the apple is stored.

Flavor

The flavor of Paula Red apples is tart with a hint of sweetness. They are often compared to McIntosh apples in terms of taste, although they are generally more tart. This makes them suitable for both fresh consumption and for use in cooking and baking.

Harvest and Storage

Paula Red apples are one of the earliest apple varieties to be harvested, typically available from late August to early September. They do not store as well as some other varieties, so they are best consumed soon after harvest. When stored, they should be kept in a cool, humid environment to maintain their quality.

Uses

Close-up of a Paula Red apple

Paula Red apples are versatile in their uses. They are excellent for making applesauce due to their tartness and tendency to break down when cooked. They can also be used in pies, tarts, and other baked goods. Fresh, they are enjoyed for their crisp texture and refreshing taste.

Related Varieties

Paula Red apples are often compared to McIntosh apples, as they share similar characteristics. Other related varieties include Cortland, Empire, and Jonamac, which also have a balance of tart and sweet flavors.

Related pages

• Apple
• McIntosh (apple)
• Cortland (apple)
• Empire (apple)