Usually the first summer apple picked each August, Paula Red is pleasingly tart. For many apple lovers, Paula Red is their favorite. Some say its taste has overtones of strawberries or pears.
Paula Red is a round to squattish apple that’s bright-red over a yellow background, sometimes with tan patches. It was discovered in the Fruit Ridge area northwest of Grand Rapids – also home to Riveridge – in 1960, and named after the grower’s wife, Pauline. The apple debuted on the market about eight years later.
Paula Red is rated as great for snacking, salads and applesauce.
It’s definitely a summer apple, so better buy it before they’re all gone!
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Maple Ginger Sweet Potatoes and Apples
- 1-1/2 lbs. sweet potatoes, peeled and cut into bite-sized pieces (about 5 cups)
- 2 mdm.-sized Michigan Paula Red apples, chopped (2 cups)
- 1/4 cup dried cranberries
- 1-1/2 tsp. grated fresh ginger
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/2 cup water
- 1/4 cup maple syrup or maple-flavored syrup
In a slow cooker, combine all but water and syrup. Mix the syrup with the water and pour over everything in the cooker. Cover and cook on low setting for 3-4 hours or on high for 1-1/2 hours.
Wholesome Apple Muffins
- 1 1/2 cups white whole wheat flour
- 1/2 cup sugar
- 1 Tbsp. baking powder
- 1 tsp. cinnamon
- 2/3 cup apple juice
- 1/3 cup canola oil
- 1 egg
- 1 1/4 cup Michigan Paula Red apples, cored, peeled and finely chopped.
Preheat oven to 375 degrees. Spray muffin pan with vegetable cooking spray or line with baking cups. In a medium bowl, combine flour, sugar, baking powder and cinnamon; blend well. In a small bowl, combine apple juice, oil and egg; mix well.
Add apple juice mixture to dry ingredients and stir until moistened. Fold in chopped apples.
Fill muffin cups 2/3 full and sprinkle muffins with cinnamon sugar topping mixture. Bake for 20 minutes or until golden brown. Cool 1 to 2 minutes before removing from pan. Makes 12 muffins.