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