Paula Red Apple© Denzil Green
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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.
Cooking Tips
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.
History Notes
Discovered from a chance McIntosh seedling around 1960 in Sparta, Michigan by Lewis, Arends, who named it after his wife, Pauline.