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