How to Grow Paula Red Apples
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.
Caring for Paul Red Apple Trees
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.
Uses for Paula Red Apples
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.
