A) Pouteria sapota B) Annona muricata C) Mangifera indica D) Manilkara zapota
A) Rutaceae B) Sapotaceae C) Rosaceae D) Solanaceae
A) Perfectly round B) Star-shaped C) Ellipsoid to ovoid D) Triangular
A) Yellow B) Salmon-pink to reddish-brown C) Green D) White
A) Watery and grainy B) Fibrous and dry C) Soft and creamy D) Hard and crunchy
A) Red and shiny B) Green and smooth C) Brown and rough D) Yellow and waxy
A) None B) One or two C) Five or more D) Hundreds
A) Round B) Heart-shaped C) Elongated and elliptical D) Square
A) Shiny dark brown to black B) Green C) White D) Red
A) 2.6 to 5 kg B) More than 5 kg C) Less than 0.1 kg D) 0.5 to 2.5 kg
A) Salty and savory B) Sour and acidic C) Bitter and astringent D) Sweet and almond-like
A) Southern Mexico and Central America B) Australia C) Southeast Asia D) Africa
A) Arctic B) Arid C) Tropical and subtropical D) Temperate
A) Stir-fries B) Desserts and smoothies C) Savory sauces D) Pickles
A) 7-10 years B) 1 year C) 1-2 years D) 3-5 years
A) Very fibrous flesh B) Small size and very seedy C) Excellent flavor with hints of almond D) Extremely long shelf life
A) Magana B) Valencia C) Pantin D) Tazumal
A) It ripens after being harvested B) It requires specific pollination C) It has a very short shelf life D) It only ripens on the tree
A) Skin texture B) Seed shape C) Leaf shape D) Fruit shape
A) To improve germination B) To make them edible C) To prevent disease D) To increase their size
A) Variety B) Weight C) Size D) Ripeness
A) October to February B) March to May C) May to September D) December to March
A) Maybe, it depends on the cultivar B) Yes C) No D) It's impossible to tell.
A) 5-10 meters B) 15-45 meters C) Less than 1 meter D) 1-3 meters
A) Smell the stem; it should smell sweet B) Scratch the skin; the flesh underneath should be orange-red C) Shake the fruit; you should hear the seed rattling D) Look for small cracks on the skin
A) Resistance to all common pests. B) Consistent production and good flavor. C) Extremely large fruit size. D) Very short maturation time.
A) Grafting B) Cutting C) Seed D) Air layering
A) Scale B) Butterflies C) Ladybugs D) Bees
A) Hard flesh and no smell. B) A thick layer of white sap. C) Mushy flesh and a fermented smell. D) Bright green skin.
A) To prevent spoilage. B) To kill pests. C) To accelerate ripening. D) To improve flavor. |