A) The scaly, snake-like skin.
B) Its smooth, glossy texture.
C) Its exceptionally large size.
D) Its bright red color.

A) Salak Gula Pasir.
B) The most commonly cultivated Salak.
C) Salak Bali.
D) Salak Pondoh.

A) Extremely bitter and unpalatable.
B) Sweet and acidic with a slightly astringent flavor.
C) Completely bland and lacking flavor.
D) Exclusively sweet and juicy.

A) Its sweetness and less acidic taste.
B) Its very thorny skin.
C) Its extremely large fruit size.
D) Its exceptionally sour flavor.

A) Perfectly round like an apple.
B) Teardrop or pear-shaped.
C) Completely irregular with no distinct shape.
D) Long and cylindrical like a banana.

A) Bright red.
B) Vibrant green.
C) Deep purple.
D) Whitish or yellowish-beige.

A) Covered in sharp spines.
B) Covered in scales that range in color from reddish-brown to dark brown.
C) Smooth and green.
D) Completely absent, revealing the flesh directly.

A) Cold, mountainous regions.
B) Dry, desert environments.
C) Temperate climates with distinct seasons.
D) Tropical regions, particularly Southeast Asia.

A) An annual herb.
B) A vine.
C) A shrub.
D) A palm tree.

A) Checking for a bright green color.
B) Shaking the fruit to hear if seeds rattle.
C) Gentle pressure; a slightly soft fruit is ripe.
D) Measuring the fruit's diameter.

A) Salak Pondoh.
B) Salak Madu.
C) Salak Gula Pasir.
D) Salak Bali.

A) Usually 2-4 segments.
B) Only one segment.
C) 5-10 segments.
D) More than 10 segments.

A) They are poisonous and should be handled with care.
B) They are highly nutritious and can be eaten raw.
C) They are inedible and should be discarded.
D) They are used to make a type of coffee.

A) Microwave the fruit briefly to soften the skin.
B) Use a knife or fingernail to lift a scale and peel it back.
C) Soak the fruit in water to loosen the skin.
D) Simply bite into the fruit and tear the skin off.

A) Its extremely watery flesh.
B) Its exceptionally thin skin.
C) Its larger size and slightly drier texture.
D) Its complete lack of seeds.

A) Cold and dry desert climates.
B) Temperate climates with four distinct seasons.
C) Hot and humid tropical climates.
D) Cold and wet arctic climates.

A) Clay-rich, poorly draining soil.
B) Sandy, infertile soil.
C) Well-draining, fertile soil.
D) Rocky, alkaline soil.

A) Pickled.
B) Boiled and served as a soup.
C) Made into jam.
D) Eaten raw.

A) It allows the fruit to float on water.
B) It protects the fruit from pests and damage.
C) It attracts pollinators to the plant.
D) It helps the fruit absorb more sunlight.

A) Leaf grafting.
B) Suckers or offshoots.
C) Seeds.
D) Stem cuttings.

A) Small, inconspicuous flowers.
B) Fragrant, brightly colored flowers.
C) Large, showy flowers.
D) Flowers that resemble orchids.

A) 10-15 meters.
B) 2-4 meters.
C) Less than 1 meter.
D) Over 20 meters.

A) Allergic reactions in most people.
B) Constipation due to its tannin content.
C) Sudden weight gain.
D) Vitamin overdose.

A) Iron.
B) Potassium.
C) Calcium.
D) Sodium.

A) Extremely large size.
B) Completely seedless flesh.
C) Bright red skin.
D) Excessive sourness.

A) Ladybugs.
B) Bees.
C) Spider mites.
D) Locusts.

A) Flowers.
B) Fruit skin.
C) Roots.
D) Leaf stalks.

A) Fuel for fires.
B) Animal fodder.
C) Making paper.
D) Weaving baskets and mats.

A) 1-2 months.
B) 1-2 years.
C) 6-7 months.
D) 2-3 weeks.

A) Expose it to direct sunlight.
B) Wash it off immediately with soap and water.
C) Cover it with a bandage and leave it alone.
D) Apply oil to neutralize the sap.