Paula Red apples can be identified by having primarily red skin with less yellow and some tan spots. This variety is a natural mutation of McIntosh apples. Its white flesh offers a bright flavor. Paula Red apples are never too sweet or too tart. These are an ideal choice when picking apples to eat raw. When cooked, Paula Red’s tend to become tender very quickly – something to keep in mind when searching for the perfect apple variety to make your next apple crisp or applesauce.
One or two similar varieties: If you like Paula Red try McIntosh or Gala
