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