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