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