Paula Red

Overview

Paula Red is a cross between McIntosh and Duchess of Oldenburg, giving it impressive cold hardiness and versatility. With McIntosh typically hardy to -40°F and Duchess to at least -50°F, Paula Red is likely hardy to -45°F or even lower.

Flavor and Use

This is a large, strikingly red apple that performs exceptionally well on Bruce Benson’s farm in Missoula, MT, where it is a prolific bearer. It ripens in late September in Missoula and is:

• Crunchy and sweet, with a hint of that classic McIntosh tang

• Flavor profile ranges from sub-acid to sweet, depending on harvest timing

• Great for fresh eating, drying, sauces, pies, cider, and even short-term storage (up to 2 months—longer than McIntosh!)

In many ways, it shares the multi-purpose appeal of McIntosh, but with improved storage and hardiness.

Hardiness

• Estimated hardiness: -45°F (possibly more but this needs to be verified)

• Suitable for nearly all regions of Montana, especially those with harsh winters

For Spring 2026, Paula Red is available on two rootstocks:

• M26 (semi-dwarf, ~12–16 ft tall): Use if your area doesn’t drop below -40°F, or if you prefer a smaller, more manageable tree.

• Bud 118 (semi-dwarf, very cold-hardy): Recommended for regions that regularly see temperatures below -40°F.