Malus domestica Borkh
‘Paulared‘ apples are bright red with some yellow and tan spots. The skin often has a dusty sheen.
The flavour is sweet and tart, juicy, with a crisp white firm flesh, that quickly becomes mealy. They are excellent for eating.
They are also good for applesauce, because they become extremely soft when cooked. They are not good for pies, but can be combined with firm apples in a pie. Paula Red applesauce needs little or no sugar.
Origin: Lewis Arrends discovered a chance seedling in 1960 in Sparta, Michigan. He named it after his wife Pauline. They entered the market in 1968. It’s probably related to McIntosh.
Availability: Paula Reds are only available from late August into October. (late summer to mid-fall). The season is in September.
There are almost seven thousand five hundred cultivated varieties of apples worldwide and the USA alone, has two thousand five hundred. (The Wellness Encyclopedia of Food and Nutrition)