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