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