Paula Red    

Availability: Aug. - Oct.

Uses: Fresh and Baked

Flavor: Sweet-Tart

A McIntosh mutation, Paula Red’s were discovered around 1960 by grower Lewis Arends of Sparta, Michigan, and are named after his wife, Pauline. Paula Red’s are an early apple, maturing in late summer rather than fall, weeks before McIntosh. They are well suited for fresh eating and cooking with the pleasing tartness of McIntosh, and a rather similar appearance with a red blush over a yellow-green background.