A) Fruit color B) Leaf shape C) Astringency D) Tree size
A) Causes a puckering sensation in the mouth B) Sweet and juicy C) Having a bright color D) Easy to peel
A) Saijo B) Hachiya C) Fuyu D) Tanenashi
A) Izu B) Hachiya C) Fuyu D) Jiro
A) Hachiya has a thicker skin, Fuyu has a thinner skin. B) Hachiya is smaller, Fuyu is larger. C) Hachiya is acorn-shaped, Fuyu is squat and tomato-shaped. D) Hachiya is orange, Fuyu is yellow.
A) Boiling B) Washing with soap C) Sun drying D) Freezing
A) Jelly-like B) Crunchy C) Firm D) Gritty
A) Deep orange B) Green C) Pale yellow D) Red
A) Africa B) South America C) East Asia D) Australia
A) Diospyros kaki B) Citrus sinensis C) Prunus avium D) Malus domestica
A) Hachiya B) Fuyu C) Tanenashi D) Jiro
A) Spring B) Early Winter C) Summer D) Late Fall
A) Fuyu B) Hachiya C) Cinnamon Persimmon D) Ichi Ki Kei Jiro
A) Snacks B) Juice C) Pickles D) Salad dressing
A) Pollination can reduce astringency B) Pollination increases astringency C) Pollination has no effect on astringency D) Pollination only affects fruit color
A) Lobed B) Oval C) Heart-shaped D) Needle-like
A) Medium (like a tomato) B) Very Large (like a cantaloupe) C) Small (like a grape) D) Large (like a grapefruit)
A) Fuzzy B) Rough and thick C) Smooth and thin D) Bumpy
A) Spain B) China C) United States D) Japan
A) Kimchi B) Sashimi C) Tofu D) Hoshigaki
A) Bark B) Roots C) Fruit D) Leaves
A) Hachiya B) Jiro C) Fuyu D) Valencia
A) Frozen B) Refrigerated C) Room temperature D) In water
A) A few days B) A few hours C) Several weeks D) Immediately
A) Hachiya B) Coffee Cake C) Izu D) Fuyu
A) Oblong B) Flat C) Acorn-shaped D) Round
A) Few or none B) Always exactly 5 C) One D) Many |