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