Paula Red

Paula Red is a variety of apple that is notable for its early ripening. Originating from Sparta, Michigan, the Paula Red apple was discovered in 1960 and has since become a popular choice for early fall apple picking.

History

The Paula Red apple was discovered by grower Lewis Arends near a McIntosh apple tree in his orchard in Sparta, Michigan. He named the apple after his wife, Pauline. The Paula Red apple was introduced to the market in 1968 and has since gained popularity due to its unique flavor and early ripening.

Characteristics

Paula Red apples are medium-sized with a round shape. The skin is a bright red with some yellow and tan spots. The flesh is white, crisp, and juicy with a tart flavor. Paula Red apples are known for their balanced sweet-tart taste, which is similar to that of the McIntosh apple.

Uses

Paula Red apples are versatile and can be used in a variety of culinary applications. They are excellent for eating fresh out of hand, but also hold up well when cooked. They can be used in baking, for making apple sauce, or in salads.

Cultivation

Paula Red apples are one of the earliest varieties to ripen, usually in late August to early September. They are grown in various regions across the United States and Canada, and are also found in some parts of Europe.

See also

• List of apple cultivars
• Apple
• McIntosh (apple)

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