Early tart apple with tender flesh and a bright flavor. Great for fresh eating and excellent for applesauce, as it softens and releases rich flavor when cooked.
Discovered in Michigan in the 1960s, the Paula Red Apple is one of the first apples of the season to ripen. A relative of the McIntosh, it offers a classic tart-sweet balance and a crisp bite that softens quickly with heat. This makes it perfect for early-season applesauce or fresh eating right off the tree.
Flavor & Texture: Tart, aromatic, juicy, and slightly soft.
Best For: Fresh eating, applesauce, and early fall recipes.
Color: Deep red with subtle green undertones.
Availability: Late August through early September.
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