Paula Red was discovered in Sparta, Michigan in 1960 and introduced in 1967. The medium-sized, bright, purple-red fruit are gaining a lot of fans in central Maine. Not as dark red as Macoun or Black Oxford, it resembles McIntosh in appearance, and has crisp, juicy, mildly tart flesh. Commercial orchards are growing more of them because customers are asking for them. Paula Red is a perfect early season apple for fresh eating. It quickly breaks down in cooking so is great for sauce, but it does not hold its shape in a pie.