The name refers to this apple's (a) color and (b) resistance to disease and general ease of care.
lenticels. Its calyx is clenched tight.
Red has white juicy flesh more dense than coarse, crisp but not breaking. Its flavors are mild, balanced, and light. A slightly vinous quality adds interest.
The official name is Redfree, as bestowed by the cooperative apple breeding program of Illinois, Indiana and New Jersey Agricultural Experiment Stations. The colloquial two-word version is also used.
Red is that rarity, an early apple and a good keeper. I suspect my sample was at least a month off the tree when I bought it in New York City on September 2. It would have been crisper in early August, but is not bad a month later. Still I'd be inclined to pass it over at the start of September, when so many interesting choices abound.