A) Leaf color B) Smell C) Spike shape D) Stem length
A) Red Prawn B) Musang King C) D24 D) Monthong
A) Days to maturity B) Registered variety number C) Density score D) Diameter in inches
A) Small size, thick husk B) Reddish flesh, bitter taste C) Pale yellow flesh, mild taste D) Bright orange flesh, pungent aroma
A) Orange-red B) Dark green C) Pale yellow D) White
A) Growing conditions B) Husk color C) Maturity D) Variety
A) No sound at all B) Hollow sound when tapped C) High-pitched ringing sound D) Solid thud
A) South America B) North America C) Africa D) Southeast Asia
A) Scales B) Smooth skin C) Spikes D) Fur
A) Rambutan B) Mangosteen C) Jackfruit D) Durian
A) Variety B) Age of the tree C) Country of origin D) Ripeness
A) Checking the stem for ease of breakage B) Weighing the fruit C) Measuring the circumference D) Observing the color of the spikes
A) Watery B) Fibrous C) Creamy D) Gritty
A) Pale white B) Light green C) Golden yellow D) Bright red
A) Root depth B) Taste C) Aroma D) Flesh color
A) Over-ripeness B) Normal ripening C) Damage D) Under-ripeness
A) Variety and quality B) Size only C) Weight only D) Origin only
A) Mildly sweet B) Bittersweet C) Sour D) Very sweet
A) Round shape B) Green flesh C) Long stem D) Small spikes
A) Smelling the stem B) Cutting the stem C) Poking the stem D) Coloring the stem
A) Smelling the bottom of the Durian B) Smelling the stem C) Inhaling too deeply D) Smelling the spikes
A) J-Queen B) Musang King C) Monthong D) D24
A) Use a metal hook B) Roll it along the floor C) Handle gently D) Drop it from a short height
A) To change the taste B) To propagate desired varieties C) To increase fruit size D) To prevent diseases
A) Wash the worms off and eat the durian B) Discard the durian C) Cook the durian to kill the worms D) Only eat the parts that are not affected.
A) Organic variety B) Local or village variety C) Exported variety D) Hybrid variety
A) At room temperature, uncovered B) In an airtight container in the refrigerator C) In the freezer, uncovered D) Wrapped in newspaper
A) Mushy B) Crisp C) Rubbery D) Firm |