Paulared
ApplePaulared
Origin / History
Paulared is a new, early ripening variety.
Tree
On young trees, the fruits tend to be borne in doubles on the tips of drooping branches, similar to Cortland.
Fruit
Size: Not described in source.
Form: Not described in source.
Stem: Not described in source.
Cavity: Not described in source.
Calyx: Not described in source.
Basin: Not described in source.
Skin: Good red color. Fruit firmer than most early ripening varieties.
Dots: Not described in source.
Flesh and flavor: Fruit firmer than most early ripening varieties, and therefore easier to handle. Eating quality fairly good.
Core and seeds: Not described in source.
Season
In western New York, Paulared ripens the first week in September, about 3 weeks before McIntosh. Fruits are firmer than those of most early ripening varieties and have longer storage life. Most growers will not store early varieties very long.
Uses
Early varieties are generally marketed just after harvest.
Subtypes / Variants
Not described in source.
Other
Source: Roger D. Way, Apple Varieties Grown in New York State (1979), entry 11.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— Roger D. Way, Apple Varieties Grown in New York State (1979)
- Paulared is a new, early ripening variety. In western New York it ripens the first week in September, about 3 weeks before McIntosh. It has good red color; its eating quality is fairly good. On young trees, the fruits tend to be borne in doubles on the tips of drooping branches, similar to Cortland. Paulared fruits are firmer than those of most early ripening varieties and therefore are easier to handle and have longer storage life. However, most growers will not store early varieties very long. Early varieties are generally marketed just after harvest.