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Paula Red apple trees harvest some of the finest tasting apples and are indigenous to Sparta, Michigan. It may well have been a taste sent from heaven since this apple was found by luck amongst a McIntosh variety and its DNA is similar, maybe even a distant relation, so if you like McIntosh apples, you’ll enjoy Paula Red too. Want to learn more about this apple tree variety? Read on for Paula Red apple growing information.
Paula Red apple growing is relatively straightforward as long as suitable pollinating partners are nearby. This apple variety is semi-sterile and will need a neighboring crabapple or other apple pollinizer like Pink Lady, Russet or Granny Smith.
This medium sized red fruit is harvested quite early, mid-August to September, and is hardy to zones 4a-4b, from at least 86 to -4 F. (30 C. to -20 C.). While relatively easy to grow with similar conditions as other apple trees, they can, however, be difficult to train.
This variety can be susceptible to cedar rust, a fungal disease caused by spores in damp conditions. Ways to alleviate this is to remove dead leaves and rake debris underneath the tree in the winter. It can also be treated by chemical methods through the use of Immunox.
Similarly, the tree can suffer from fire blight, a bacterial infection, which is determined by weather and is seasonal, often in the spring when the tree is coming out of dormancy. It will start as an infection to the leaves. Look for scorching of the leaves, which eventually move through the plants causing dieback to stems and branches. Cut out dead, diseased and damaged areas of the plant upon inspection.
These apples are appreciated for their fleshy texture and are ideal for sauces but can be eaten fresh from the tree. They are not, however, good in pies due to the moisture they will create. They are enjoyed hot/cold – as a dessert, condiment or in a savory dish, possessing a tart flavor as opposed to sweet, which is why they are probably so versatile and give off a lovely aroma.
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Demeritt Hill Farm grows a wide variety of apples. The apples we carry range from the standard classics and antiques to the latest varieties. The descriptions below provide information on the kinds we grow and also gives a brief description.
You can also use our quick guide to navigate for your needs. If you do not see the apple you are looking for, please ask us if we have it. We hope that you find the following information interesting and useful toward choosing the right type of apple for your needs.
Pick Your Own customers must purchase a One Peck bag prior to entering the orchard to pick apples.
Apples can also be purchased in the farm store in both Half Peck and One Peck bags.
Here’s a list of all the great apples we grow. To learn more about them, click the button below.
The Ambrosia apple is crisp and juicy with a sweet, honeyed flavor. It is low in acid and slow to brown after being cut open. It keeps incredibly fresh in a cooler for months and is perfect for kids as it can be sliced for snacks and won’t brown quickly. Harvest for this apple begins in late September.
* Spring 2021 planting
Autumn Gala has a similar taste as the Gala but the flesh is firmer and denser than a standard Gala. It ripens about 5 weeks after a standard Gala and has the same blushed red-orange over yellow coloration. It stores exceptionally well and is harvested in early October.
* Spring 2021 planting
The Cortland apple was introduced at the New York State Agricultural Experiment Station back in 1898. The apple is larger than the McIntosh and ripens about two weeks later as well. This juicy apple is ideal as a dessert apple and is also a very good eating apple. The harvest for this apple begins in September and lasts through early October.
This apple is a small to medium sized apple that has a deep red color. The flesh is notably crisp and yellow. It is very sweet with a sub acidic flavor.
This a great apple for both snacking and baking. This apple is harvested in mid to late September.
* Spring 2021 planting
This is a summer apple blend of Paula Red and Summer Mac. Dandee Red is a red blush apple with a crisp, creamy white flesh that is tart. It can be stored for up to 3 months. It is great for eating, sauce, pies and baking. This is a great replacement for the Paula Red. This apple is harvested in Mid August.
* Spring 2021 planting
This apple retains all of the characteristics of the standard Honey Crisp with the addition of improved coloration. These apples keep but must be refrigerated. They are harvested in early to mid September.
* Spring 2021 planting
The Gala apple was introduced in the 1960’s to the United States from New Zealand. This apple is a cross between a Golden Delicious and an Orange Red. Gala is an excellent tasting apple and can be also used as a cooking and baking apple. The taste is sweet and provides a great aroma. The harvest for this apple begins in September.
The Ginger Gold was found as a chance seedling growing among twisted uprooted trees in the foothills of the Blue Ridge Mountains in Virginia. It is descended from the Golden Delicious and Albermarle Pippin. This is the best of the early golden apples. It is sweet, tangy and juicy consistently scoring very high in taste tests. Harvest begins in mid September.
Granny Smith apples have been cultivated for at least 140 years. Its origin traces to a mess of French crabapples that were tossed out in Grandmother Marie Ana Smith’s Australian garden. She nurtured the serendipitous sprouts from those crabapple seeds and the rest is horticultural history. This sour apple is harvested in early November.
The Hampshire Mac was discovered as a chance seedling in 1990 among a row of McIntosh trees in New Hampshire. Hampshire Mac is a firm, crisp and juicy Mac like apple. This nearly solid red apple has a thin, sturdy skin and bears a mild sweet, sub-acid flavor that becomes more aromatic as it ripens. This cream-colored flesh is firm and crisp making it an excellent fresh-eating and cooking apple.
Harvest begins in late September and ends in mid-October.
Honey Crisp was produced from a 1960 cross of Macoun and Honeygold, as part of the University of Minnesota apple breeding program to develop winter hardy cultivars with high fruit quality. Honey Crisp fruit is characterized by an exceptionally crisp and juicy texture. This apple comes into harvest in early October.
The Ida Red was developed by the Idaho Agricultural Experiment Station in 1942. This is a cross between the Jonathon and Wagener. The apple has a crispy-crunchy flesh and is rich in flavor. It is excellent for pies, sauces, eating and baking. Ida Red ripens in mid to late October.
This apple was released by New York State’s Geneva Station in 1968. The apple is a cross between the Jonathan and Golden Delicious. It is an excellent dessert or eating apple, offering a sweet-tart rich flavor. It is also a good cooking apple. Harvesting the Jonagold is in October.
The Jonamac apple is a cross between the Jonathan and McIntosh. It was developed in 1972 by the New York State Agricultural Experiment Station. The flesh is firm, crisp, and is characterized by slight tartness. Harvest begins in late September.
Farmer Phillip Rick first discovered Jonathan as a chance seedling in Woodstock, New York in 1800. The apple was originally known as the Rick apple, but later named Jonathan after Jonathan Hasbrouk who first focused horticultural attention to it in 1826. This apple is harvested in early October.
This apple was developed by the New York State Agricultural Experiment Station in 1923 and was named after a Canadian plant researcher. The apple has white flesh and is juicy. It makes an excellent all around apple. Harvest ranges from late September into October.
The McIntosh was developed by John McIntosh in 1870 in Ontario, Canada. It is a cross between Fameuse and Detroit Red. These apples have white, crisp flesh that’s full of juice. The apple is used for great eating, pies, cider and sauces. Harvest for this apple begins in September.
A cross between Golden Delicious and Indo, the Japanese seedling was developed in the 1930’s and brought to the United States in the 1940’s. The Mutsu is much larger in size than the Golden Delicious and when ripe, holds the same golden color. The apple is always crisp, juicy and very sweet. It makes an excellent eating and baking apple while holding up very well in storage. Harvest time for this apple begins in October.
The Pink Lady was discovered in Australia. It has a vibrant pink skin. The flesh color is white to cream with a sweet, sharp flavor. It is medium sized.
It is a great apple to eat and can be stored for up to 3 months. This is harvested in late October.
* Spring 2021 planting
Originated as a chance seedling, Red Delicious was one of it’s parents. This is an excellent eating apple that does not taste anything like a Red Delicious. These are large, mild apples that are crisp and sweet. It is excellent for fresh eating, salads, pies, sauces and baking. The harvest time for this apple begins in October.
* Spring 2021 planting
The apple can be identified as a tall, dark red apple that has a striking appearance. The Red Delicious has a thick skin but is very juicy and somewhat tart. These apples are primarily used for eating. The harvest for Red Delicious is in October.
Originated in Japan in the 1930’s, this apple is known for intense sweetness with a light, crisp flesh. This is a great apple for eating and salads. It is slow to turn brown. It has yellow skin and is a large apple. It can be stored in a cooler. This dessert apple ripens in October.
* Spring 2021 planting
Raised in 1926 by R.C. Palmer in Summerland, British Columbia. The apple was introduced in 1959 as a cross between McIntosh and Golden Delicious. Spencer is crimson flushed, honeyed, crisp and juicy. Tall, round to conical in shape, it is medium to large in size. The tree is spreading and fairly vigorous and is slow to begin bearing, but then bears full crops annually. This dessert apple ripens in October.
It was discovered in Washington state from a limb mutation of Imperial Gala. This medium sized conical to round fruit is considered a dessert apple. It is a strong red color with a strong stripe. It is harvested in early September.
* Spring 2021 planting
This outstanding apple originated in University of Minnesota, in 1999. Zestar!™ ripens in mid to late August. Zestar! is a medium sized, sweet-tart balanced apple with a hint of brown sugar flavor. Light, crispy and juicy. Great for eating out of hand. The harvest time for this apple begins in mid August and lasts into September.
Apples are a source of both soluble and insoluble fiber. Soluble fiber such as pectin actually helps to prevent cholesterol buildup in the lining of blood vessel walls, thus reducing the incident of arteriosclerosis and heart disease. The insoluble fiber in apples provides bulk in the intestinal tract, holding water to cleanse and move food quickly through the digestive system.
It is a good idea to eat apples with their skin. Almost half of the vitamin C content is just underneath the skin. Eating the skin also increases insoluble fiber content. Most of an apple's fragrance cells are also concentrated in the skin and as they ripen, the skin cells develop more aroma and flavor.
Apples keep well refrigerated.
A large, yellowish apple with red stripes. Named after Loammi Baldwin - discovered by him near Chestnut street in Wilmington, Massachusetts during one of his trips to survey the route of the canal. Sharp tasting, juicy, and highly regarded for its keeping quality.
Long prized for the making of hard cider.
Originated in New Zealand in the late 1940s and was introduced in the U.S. in the early 1980s. A wonderful blend of tart and sweet flavors. They are aromatic, crisp and juicy. High in both sugars and acidity. The flesh is yellow-green to creamy yellow and crisp in texture.
All-purpose. A good choice for baking. The skins take on a burnished look, the fruit maintains its shape extremely well, and the flesh has a pleasing apple aroma and taste. Doesn't brown quickly when cut, making it excellent for salads. Makes a great"sweet-tart" sauce with no added sweetening.
A pleasantly sweet-tart flavor and firm texture - colored with a red stripe over a creamy background.
Excellent both cooked and fresh - a wonderful dessert apple.
Slightly tart taste.
Excellent for eating, salads, sauces, pies, baking - good for freezing.
A typically large apple. Has a great crunch.
Its size makes it great for slices, garnishes for roasts, or just fresh eating. Try it in sauce and pies, too!
Sometimes called the candy apple, they are very sweet, crisp, flavorful and juicy.
They are particularly good fresh, but they are also fine for baking. Add a little lemon juice to enhance their flavor.
An intense sweet tangy flavor.
Distinctive apple for snacking, salads and fruit trays. They tend to retain their lively flavor and hold up well during cooking.
a cross between McIntosh and Red Delicious Red, sweet-tart apple. The skin turns an attractive pinkish-red, the flesh usually holds together. Sweet-tart taste.
Excellent for out-of-hand eating, salads - good to use in baking, pies, sauce - good for freezing. It's a sweet-tart combination that's great for everything. Excellent for eating, salads, sauce, baking, pies, and freezing.
Sweet, mild, crisp and juicy. Don't be fooled by red skin color. A yellow to golden ground color is a much better indicator of best eating quality. Keeps well.
Excellent for fresh eating and salads - good for sauce. They are excellent when eaten fresh. They are also fine for cooking and they store well.
Sweet and aromatic with a rich full flavor. Typically, it has a red blush over a creamy yellow background. The sweet flesh is cream-colored, rather dense, and aromatic. Gala ripens in late summer, and is best enjoyed for fresh eating during its harvest season from late August through September.
Excellent for fresh eating and salads. They are best used fresh out of hand or in salads. They are just the right size to tuck into a pocket or handbag. CAUTION: Cooking destroys both its aroma and texture.
Sweet, tangy and juicy, Ginger Gold apples are an early apple, harvested in early August. It has a strikingly white, smooth flesh and is one of the highest quality summer apples grown today.
Fabulous for fresh eating, it also makes a sweet, summertime sauce with a very fine texture. It also makes a wonderful pie and is excellent for snacking and salads, too! Ginger Gold apples retain their crisp white flesh when sliced.
Not related to Red Delicious - sweet and juicy with an irregular oval shape, and is bright yellow, with darker specks and streaks. Market season is from October until Spring.
All purpose apple. Excellent for eating out of hand, salads, sauces. Good to use in pies and baking - good for freezing.
Mrs. Maria Smith nurtured the first seedling in the mid 1800's. A richly flavored apple, the Granny Smith is the world's best known green variety. Tart, pleasant flavor and bouquet. Market season is year-round.
Good for all-purpose use. Granny Smith apples are crisp. They are excellent for salads and fresh eating. Good for baking. Their tangy flavor comes through when baked and sauteed.
Reportedly originated in Germany in the gardens of the Duke Augustenberg, Castle Graefenstein, Schleswig-Holstein.
Good, all-purpose apple, but best suited for making applesauce and pies.
Sweet, delicate flavor.
Prized for eating, cider and jelly. Makes particularly fine apple butter.
Descended from Macoun, Golden Delicious and Haralson apples, this large, super-crisp and sweet-yet-tangy variety. The flesh has a faintly golden color and a memorable sweet-but-mellow flavor. Introduced in 1991 by the University of Minnesota, its heritage is believed to be a mix of Macoun and Honey Gold.
All purpose. Holds its shape fairly well when baked, and its reddish-yellow skin takes on an attractive tawny hue. Known for its "explosively" crisp texture, this apple is a fresh eating sensation blending a pleasing, sweet and slightly tart flavor with incredible juiciness. Market season is September through October.
Sweetly tart and juicy. Firm pale yellow-green flesh - sometimes tinted rosy pink.
Good for eating, cooking, baking, salads and freezing. Makes a beautiful pink applesauce when cooked with skins on.
Sweet with a hint of tartness. Crisp, juicy flesh.
Excellent for fresh eating, salads, sauces, baking. Good for use in pies and freezing. Great fresh or in salads.
Medium-size, very round apple, bright red and striped with yellow. Moderately tart with a rich distinctive flavor. They hold their shape and retain their full flavor when cooked. generally a medium-size apple that blends a moderately tart and sweet flavor. This apple can be full red color, but often shows a background yellow-green color as well. Market season is September to December.
Used either raw or cooked. Great for fresh eating and baking. Makes a terrific pie and can be blended with other apples for a robust sauce. Good for all purpose use.
Huge apple which is quite popular in western North Carolina where it was discovered as a seedling in 1935 near Hendersonville. The skin is greenish-yellow covered with deep red and overlaid with darker red striping. The flesh is yellowish-white and fine-grained. Sweet, crisp and juicy. Its flavor has been characterized as a cross between McIntosh and York Imperial.
Fine for eating and for light cooking.
Very small - green and red.
Very sweet taste.
Excellent for fresh eating. Good for sauces and salads.
First apple tree planted by John McIntosh about 1811. Two-toned red and green. Its several sub-varieties range from yellow to red and crimson. Market season is September to June.
All purpose apple. Sweet with a slightly tart taste. Excellent for eating out of hand and sauces. Good in salads and pies.
Tart, tangy-sweet and firm.
They are superb for cooking and baking, because they keep their shape and rich flavor. They are also good when eaten out of hand.
A cross between Golden Delicious and York.
Superb for fresh eating out of hand, all cooking and baking purposes, and makes a delicious, thick sauce.
Greenish-yellow with a red blush.
All-purpose - salads, pies, baking and sauce.
Fall-type apple that matures in late summer. Its fruit is deep red, white to cream flesh, and is slightly tart. It is firm with a slightly tangy taste - a good keeping early apple.
All-purpose. Use for fresh eating, pies and sauce.
Grown throughout Australia, and also in South Africa, Chile, Argentina, Brazil, New Zealand, California, Washington State, Italy and Provence in the south of France.
Use as a dessert apple with cheese, as a snack on its own, in salads or for pies.
Large and long, with six small knobs at the end of the apple opposite the stem. Its color is usually dark red, with darker stripes, although some are yellow. Sweet and juicy, it is usually eaten raw. The market season is from October until Spring.
Best for snacking and in salads. They are poor for baking.
Red Rome (Rome Beauty)
Named for an apple-growing area in Ohio, not Italy. It is yellow or green, with red markings. Slightly tart. Market season is October to August.
One of the best apples for cooking, and is best for baking. Their flavor enhances with a touch of sugar or honey. They are a good choice for baked apples, as they tend to hold their shape well and taste rich when cooked. A favorite for baking and cooking, as well as for salads.
Not widely grown in the U.S. A cross between Golden Delicious and Cox's Orange Pippin, this medium-size apple has a robust flavor and aroma. Very high in sugar and acid content.
Blends with Golden Delicious, Nittany or York for a fabulous sauce.
A cross between McIntosh and Newtown apples. Crisp, snowy-white flesh and an unusually small core. A distinctive, sweet flavor and cooks soft and smooth. Market season is October through July.
Named in 1866 for its discoverer, Dr. Stayman. It has a somewhat course texture and a skin color that normally is a "striped red-green". A distinctive "tart-sweet" flavor with a snappy bite.
Good for all purpose use. This old time favorite is most popular for baking and pies, but is preferred by those who enjoy a tart apple and adds a snap to salads and sauce.
A transplant from France (first grown in 1535), this apple appeared in Colonial America in 1767. Fruit ripens in early August and has a distinctive greenish-yellow skin that often develops a blush.
First choice among those who make a traditional, tart apple sauce or apple pie. Many make Rambo pies in August and freeze them to enjoy year round!
Granddaddy of American apples which has a wine-like flavor. Available November to July. brilliant red, rather flat apple.
It is best eaten raw, either whole or in salads. It keeps a long time after picking - a spicy flavor that is mildly tart and aromatic. They are good for cooking and fresh eating. Keep their lively flavor when baked and can be used to make thick juicy sauces. They are one of the best apple choices for cider.
It is eaten both raw and cooked, and is especially food for applesauce.
Holds its crisp texture over time, while becoming mellower and sweeter tasting. The York variety was discovered early last century, near York, Pennsylvania. Crisp and flavorful throughout the season. "Lop-sided" shape, deep red with green streaks.
Excellent cooking quality. Known for its high flesh quality, it stores extremely well and is an outstanding choice for cooking, stewing, pies, etc. When fully mature, this hard apple has fine eating quality as well. Holds it texture during cooking and freezing.