Paula Red

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Paula Red apple

Paula Red is a natural mutation of the McIntosh apple that ripens late in the summer.

Appearance and Flavor[edit]

Paula Red apples are bright red with some yellow and tan spots; the skin often has a dusty sheen. It has a firm white flesh that becomes soft and mealy extremely quickly as its season declines. They have a tart apple-like taste that is slightly reminiscent of a better tasting apple. Paula Red apples are suitable for feeding livestock and wild animals or cooking, although they become extremely soft when cooked, which suits them to some dishes (applesauce) and not others (pies).

History[edit]

Paula Red apples were discovered around 1960 by grower Lewis Arends near a McIntosh block in his orchard in Sparta Township, Kent County, Michigan. He named the apple after his wife, Pauline. Paula Reds appeared on the market as a distinct cultivar in 1968.[1]

Season[edit]

The Paula Red apple is available from late August into October. It ripens with, and is often mistaken for, Tydeman's Early Worcester, another variety of McIntosh.[2]

Notes[edit]

  1. ^ Greenridge Fruit, Inc. > Products > Apples > Paula Red
  2. ^ Hidden Hollow Orchard Apple Varieties - Paula Red

External links[edit]