A) Aegle marmelos B) Psidium guajava C) Citrus aurantium D) Mangifera indica
A) Elongated and curved B) Cylindrical C) Globose to oval D) Pear-shaped
A) Deep purple B) Yellowish-green to yellow C) Dark brown D) Bright red
A) Hard and woody B) Spiky and rough C) Soft and fleshy D) Thin and papery
A) Odorless B) Aromatic and sweet C) Pungent and sour D) Fishy
A) Orange-yellow B) White C) Red D) Green
A) None B) Five C) Numerous D) One
A) Sweet and juicy B) Astringent and fibrous C) Soft and pulpy D) Creamy and smooth
A) Perfectly round shape B) Exceedingly soft and mushy C) Completely hard D) Slightly soft to the touch
A) North America B) South America C) Europe D) Southeast Asia
A) In desserts B) In beverages C) As a medicinal remedy D) As a building material
A) Less than 2 cm B) Over 1 meter C) 25-50 cm D) 5-20 cm
A) Palm B) Deciduous C) Evergreen D) Coniferous
A) Cold and wet B) Temperate with moderate rainfall C) Tropical with high humidity D) Dry and hot
A) Bark B) Branches C) Leaves D) Roots
A) Seed B) Cutting C) Layering D) Grafting
A) Flavoring ice cream B) Making perfume C) Making jam D) Treatment of diarrhea
A) Waterlogged B) Sandy C) Well-drained D) Clay
A) Sherbet B) Juice C) Syrup D) Smoothie
A) Small size B) Hard shell C) Soft skin D) Lack of seeds
A) Flavor enhancer B) Poisonous compound C) Coloring agent D) Thickening agent
A) Orange B) Yellow C) Green D) Brown
A) Circular B) Irregular C) Layered D) Segmented
A) Marmelosin B) Cellulose C) Fructose D) Citric acid
A) Cracks B) Hardens more C) Changes color drastically D) Softens
A) Slightly underripe B) Green and unripe C) Overripe D) Fully ripe
A) Decreases significantly B) Becomes lighter C) Increases slightly D) Remains the same
A) Size of the fruit B) Smell after cooking C) Color of pulp D) Shape of the fruit
A) Making the fruit more expensive B) Ensuring quality and intended use C) Attracting more pollinators D) Preventing theft
A) Axillary B) Opposite C) Alternate D) Whorled |