A) Leaf color B) Spike shape C) Smell D) Stem length
A) Red Prawn B) Musang King C) Monthong D) D24
A) Density score B) Registered variety number C) Diameter in inches D) Days to maturity
A) Reddish flesh, bitter taste B) Small size, thick husk C) Bright orange flesh, pungent aroma D) Pale yellow flesh, mild taste
A) Dark green B) White C) Pale yellow D) Orange-red
A) Husk color B) Variety C) Maturity D) Growing conditions
A) Solid thud B) High-pitched ringing sound C) Hollow sound when tapped D) No sound at all
A) South America B) North America C) Africa D) Southeast Asia
A) Fur B) Smooth skin C) Spikes D) Scales
A) Jackfruit B) Rambutan C) Mangosteen D) Durian
A) Variety B) Age of the tree C) Ripeness D) Country of origin
A) Weighing the fruit B) Checking the stem for ease of breakage C) Observing the color of the spikes D) Measuring the circumference
A) Creamy B) Fibrous C) Watery D) Gritty
A) Bright red B) Golden yellow C) Pale white D) Light green
A) Taste B) Root depth C) Flesh color D) Aroma
A) Over-ripeness B) Normal ripening C) Damage D) Under-ripeness
A) Weight only B) Size only C) Origin only D) Variety and quality
A) Bittersweet B) Sour C) Very sweet D) Mildly sweet
A) Green flesh B) Small spikes C) Long stem D) Round shape
A) Poking the stem B) Coloring the stem C) Cutting the stem D) Smelling the stem
A) Inhaling too deeply B) Smelling the bottom of the Durian C) Smelling the stem D) Smelling the spikes
A) D24 B) Musang King C) J-Queen D) Monthong
A) Handle gently B) Roll it along the floor C) Drop it from a short height D) Use a metal hook
A) To propagate desired varieties B) To change the taste C) To prevent diseases D) To increase fruit size
A) Only eat the parts that are not affected. B) Discard the durian C) Wash the worms off and eat the durian D) Cook the durian to kill the worms
A) Hybrid variety B) Exported variety C) Organic variety D) Local or village variety
A) In an airtight container in the refrigerator B) Wrapped in newspaper C) In the freezer, uncovered D) At room temperature, uncovered
A) Firm B) Rubbery C) Crisp D) Mushy |