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