© Denzil Green
Paula Red Apples have bright red skin with yellow or tan highlights. Inside, the creamy-white flesh is firm, finely-textured, crisp and juicy.
Though sweeter than McIntosh apples, there is also a bit of tartness.
The tree needs thinning to produce medium-sized fruit. It is one of the first apples to ripen in the fall.
Can be used as a fresh-eating apple, or for cooking. For applesauce, needs little or no sugar. Some people also use this apple for pies, though often mixed with another kind of apple.
Discovered from a chance McIntosh seedling around 1960 in Sparta, Michigan by Lewis, Arends, who named it after his wife, Pauline.