A) Yellow-green B) Deep purple-blue C) Bright red D) Pale pink
A) Smaller B) More round C) Larger D) The same size
A) Sweet B) Salty C) Bland D) Tart
A) Round B) Pear-shaped C) Heart-shaped D) Oval
A) Evergreen shrub B) Small deciduous tree C) Vine D) Large coniferous tree
A) Late summer B) Early spring C) Mid-autumn D) Winter
A) A type of mold B) A sign of rot C) A powdery mildew D) A waxy coating
A) Eating raw B) Jam making C) Juice production (solely) D) Salad ingredient
A) Difficult to remove B) Attached to the fruit flesh by a thick stem C) Easy to remove D) Non-existent
A) Heart-shaped B) Needle-like C) Circular D) Elliptical
A) Usually self-fertile B) Always sterile C) Require a pollinator D) Only fertile in specific climates
A) Well-drained B) Pure clay C) Sandy D) Waterlogged
A) Late spring B) Early spring C) Late summer/early autumn D) Mid-winter
A) Deeply furrowed B) Peeling easily C) Smooth when young D) Covered in thorns
A) Malus B) Prunus C) Pyrus D) Citrus
A) Easily comes off the tree with a gentle tug B) The fruit is bright in color C) The tree stops producing new leaves D) The fruit feels soft when squeezed
A) Not at all drought-tolerant B) Less drought-tolerant C) About the same D) More drought-tolerant
A) Pie filling B) Fresh eating out of hand C) Jam D) Liqueur
A) Australia B) Syria C) North America D) South Africa
A) No stalk B) Hangs off very long stalk C) Loosely attached D) Firmly attached
A) Apple maggot B) Peach borer C) Grape phylloxera D) Plum aphid
A) Stringy B) Soft and juicy C) Dry and mealy D) Firm and dense
A) 10-15 meters B) 3-6 meters C) 1-2 meters D) 20-30 meters
A) Not cold-hardy B) Very cold-hardy C) Only hardy in tropical climates D) Moderately cold-hardy
A) Soil acidity B) Air pressure C) Sunlight exposure D) Rainfall amounts
A) Germany B) France C) Italy D) Damascus
A) 3-6 years B) 1 year C) 10+ years D) Never bears fruit
A) Freeze them for later use B) Use for chutneys and sauces C) Discard them immediately D) Eat them raw
A) Bumpy B) Hairy C) Smooth D) Rough
A) Higher sugar content B) Lower sugar content C) Equivalent sugar content D) No sugar content |