Today's apple is the Paula Red, also called Paulared. It started as a chance seedling discovered near a McIntosh orchard In Sparta Township, Michigan in 1960. They are very round apples, on the small side, a red color with splotches of yellow. The Paula Red has thick skin. The flesh starts out crisp but they get soft fast and can brown easily.
They are considered a great apple for making apple sauce because they soften quickly while baking.
The flavor is sweet but a little more on the tart side, not terribly juicy. I found the texture quite mealy and I'm not a fan of thick skin on an apple. I have tried a couple other Paula Reds the last couple weeks that were not this mealy but my tasting notes are about THE apple I eat while writing the blog. It is similar to a McIntosh, which has never been an apple I care for too much, even though my Day 5 review of said apple was better than I expected.
In conclusion, Paula Red, not an apple so much as a crapple! It is better than the loathsome Red Delicious but not by much. Use it for apple sauce.
Next time, I will review the exotic and mysterious Apple Pear. Crunch on!
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