A) Green B) Yellow-orange C) Red D) Purple
A) Touch B) Hearing C) Smell D) Sight
A) Slightly soft B) Sticky C) Hard D) Very soft and mushy
A) Round B) Elongated C) Triangular D) Square
A) Sandoricum koetjape B) Durio zibethinus C) Lansium parasiticum D) Mangifera indica
A) Only sour B) Only sweet C) Sour and sweet D) Bland
A) The stem B) The pulp surrounding the seeds C) The seeds themselves D) The skin
A) Brown spots B) Bright shine C) Smooth skin D) Strong aroma
A) Much smaller B) Similar size C) Much larger D) Tiny like a cherry
A) Grassy B) Pungent and sour C) Odorless D) Sweet and fruity
A) Black B) Green C) White or translucent D) Red
A) Temperate B) Tropical C) Desert D) Arctic
A) They are not typically eaten B) They taste like almonds C) They are soft and edible D) They are a delicacy
A) Varies by region B) Only in spring C) Always year-round D) Only in winter
A) 10-15 B) 1 C) 3-5 D) None
A) Submerge in water B) Expose to direct sunlight C) Place in a paper bag D) Refrigerate immediately
A) Fruits with a strong aroma B) Fruits that are uniformly colored C) Fruits that are slightly soft D) Fruits with bruises
A) A small shrub B) A large, evergreen tree C) A vine D) A palm tree
A) Boiled B) Baked C) Fried D) Raw
A) Animal feed only B) Fuel C) Traditional medicine D) Building materials
A) A cultivated variety B) A type of disease C) A wild species D) A storage method
A) It's a specific cultivar B) It has been refrigerated C) It's overripe D) It's not ripe
A) Indicates ripeness B) Indicates country of origin C) Indicates sweetness level D) Indicates seed count
A) Exposed to sunlight B) In the freezer C) In the refrigerator D) At room temperature
A) Fibrous flesh B) Extremely juicy C) Thin skin D) Slightly tart flavor
A) The leaves B) The flowers C) The trunk D) The roots
A) South America B) Southeast Asia C) North America D) Africa
A) Only for scientific classification B) Flavor and texture differences C) To avoid poisonous varieties D) They all taste the same
A) Damaged B) Definitely unripe C) Indicates disease D) Likely ripe
A) Endocarp B) Mesocarp C) Pericarp D) Exocarp |