A) Its small size B) Its green color C) Its bumpy, textured skin D) Its smooth, glossy skin
A) Yellow-Red B) Red C) Green D) Pink
A) Bright red B) Translucent white C) Opaque yellow D) Dark brown
A) Less than 0.5 inch in diameter B) 3-4 inches in diameter C) 1-2 inches in diameter D) 6-8 inches in diameter
A) Dark brown or black B) White C) Red D) Green
A) Elongated and thin B) Triangular C) Square D) Round to oval
A) Very small size B) Late-season ripening C) Extremely sweet flavor D) Early-season ripening
A) Brewster B) Sweet Cliff C) Mauritius D) Seedless varieties
A) The seed itself B) The outer skin C) The edible flesh surrounding the seed D) The tree's leaves
A) A specific variety B) Unripe C) Overripe D) Always genetically modified
A) Cracked skin B) Brown spots all over the skin C) Firm texture and vibrant color D) Soft texture and dull color
A) Temperate B) Arctic C) Desert D) Subtropical
A) A fungal infection B) Sun damage to the fruit C) A sign of over-ripening D) Insect damage
A) Seedless and small B) Green and sour C) Early season and red D) Late season and large
A) The fruit's texture B) The level of sweetness C) The level of bitterness D) The level of tartness or sourness
A) By cutting the tree down B) By shaking the tree C) Using machines D) By hand
A) Several weeks at room temperature B) Only a few hours at room temperature C) Months when frozen D) Several days when refrigerated
A) Thailand B) India C) China D) Vietnam
A) Sapindaceae B) Solanaceae C) Rosaceae D) Poaceae
A) Citrusy and sharp B) Sulfuric and strong C) Earthy and musky D) Floral and fragrant
A) A very small, shriveled seed B) A specific growing technique C) A sweet aroma D) A type of skin blemish
A) Making biofuel B) Eating fresh C) Making desserts D) Making juice
A) Overripeness or damage B) A unique variety C) Optimal ripeness D) Underripeness
A) Refrigerated in a plastic bag B) Submerged in water C) In a paper bag in the freezer D) At room temperature in direct sunlight
A) Botanical name of the lychee tree B) A lychee harvesting method C) A lychee disease D) The name of a specific lychee cultivar
A) Water content B) Vitamin C content C) Sugar content D) Acidity level
A) They taste significantly different than normal lychees. B) They are always larger than normal lychees. C) They require special growing conditions. D) They have smaller seeds or none at all.
A) A brighter red color. B) A harder, firmer texture. C) A slightly alcoholic smell. D) No change in appearance.
A) 1-5 B) 25-30 C) 16-20 D) 5-10
A) Ladybugs B) Grasshoppers C) Lychee Mite D) Aphids |