Paula Red is a cross between McIntosh and Duchess of Oldenburg. Given that this is the case and that McIntosh is hardy to -40F and Duchess at least -50F, Paula Red is likely at least hardy to -45F if not -50F. It’s a large, beautiful red apple that is a prolific bearer on Bruce Benson’s farm. Ripens in Missoula late September, it’s crunchy, sweet (but with hints of the McIntosh kick), we would describe it as sub-acid to sweet depending on when it is harvested. A multi-purpose apple, it can be eaten fresh, stored (stores a little better than McIntosh) for 2 months, or dried, made into ciders, sauce, pies, etc. Similar to McIntosh in its all-purpose nature. Hardy to -50F or more.

Our Spring 2025 Paula Red are grafted onto M26 and Dolgo. If you are in an area that does not see -40F (this has been the limit we observe M26 perishing in Montana), then choose M26 as the rootstock (unless you want a more vigorous tree), but if you are known to experience below -40F, then choose Dolgo as the rootstock.