A) Green B) Yellow-orange C) Purple D) Red
A) Touch B) Sight C) Hearing D) Smell
A) Slightly soft B) Very soft and mushy C) Hard D) Sticky
A) Elongated B) Triangular C) Round D) Square
A) Durio zibethinus B) Mangifera indica C) Sandoricum koetjape D) Lansium parasiticum
A) Sour and sweet B) Only sour C) Only sweet D) Bland
A) The stem B) The skin C) The pulp surrounding the seeds D) The seeds themselves
A) Bright shine B) Strong aroma C) Smooth skin D) Brown spots
A) Much larger B) Similar size C) Tiny like a cherry D) Much smaller
A) Grassy B) Pungent and sour C) Odorless D) Sweet and fruity
A) Black B) Green C) White or translucent D) Red
A) Tropical B) Arctic C) Temperate D) Desert
A) They are a delicacy B) They taste like almonds C) They are not typically eaten D) They are soft and edible
A) Only in spring B) Only in winter C) Varies by region D) Always year-round
A) 3-5 B) None C) 1 D) 10-15
A) Refrigerate immediately B) Expose to direct sunlight C) Place in a paper bag D) Submerge in water
A) Fruits with bruises B) Fruits that are slightly soft C) Fruits that are uniformly colored D) Fruits with a strong aroma
A) A small shrub B) A large, evergreen tree C) A vine D) A palm tree
A) Baked B) Fried C) Raw D) Boiled
A) Fuel B) Traditional medicine C) Building materials D) Animal feed only
A) A type of disease B) A cultivated variety C) A storage method D) A wild species
A) It's overripe B) It's a specific cultivar C) It's not ripe D) It has been refrigerated
A) Indicates seed count B) Indicates sweetness level C) Indicates ripeness D) Indicates country of origin
A) Exposed to sunlight B) At room temperature C) In the refrigerator D) In the freezer
A) Thin skin B) Extremely juicy C) Fibrous flesh D) Slightly tart flavor
A) The trunk B) The leaves C) The roots D) The flowers
A) Africa B) South America C) North America D) Southeast Asia
A) Only for scientific classification B) They all taste the same C) To avoid poisonous varieties D) Flavor and texture differences
A) Indicates disease B) Likely ripe C) Definitely unripe D) Damaged
A) Exocarp B) Mesocarp C) Endocarp D) Pericarp |