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Paula Red Apples
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Paula Red apples are an attractive fruit with dusty red colored skin covered in gold spots. Their appearance is reminiscent of the more well-known mcIntosh. They have white flesh that is juicy but can become mealy. The flavor is both sweet and tart. Some have claimed to detect the flavor of strawberries as well.
Paula Red apples are available from late summer through mid-fall.
Paula Reds are one of the first apples of the season's harvest, and are a welcome sign of fall for many. This variety of Malus domestica is thought to have originated from mcIntosh, but its exact parentage is unknown; the other parent may be the cortland.
Apples are both low in calories and high in important nutrients. They are a particularly good source of fiber, which helps the circulatory and digestive systems function properly.
Depending on time after harvest, Paula Reds can be used for both fresh eating and for cooking. They make a particularly good applesauce, since the apples break down quickly. They are less valuable in baking because of this tendency, but are great in pies when combined with firmer varieties of apples. The texture tends to be firmer immediately after harvest, and becomes mealier (and sweeter) through storage.
Apples are one of the most popular fruits in the United States. In fact, they were recently found to be the whole fruit most consumed by young people aged 2 to 19, who also consume large amounts of apple juice.
Like many apples, Paula Reds were not grown on purpose. Lewis Arrends discovered a Paula Red tree as a chance seedling in 1960 in Sparta, Michigan. He named the new, tasty variety after his wife Pauline. They entered the market in 1968.
Recipes that include Paula Red Apples. One is easiest, three is harder.
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