A) Its green color B) Its smooth, glossy skin C) Its bumpy, textured skin D) Its small size
A) Green B) Pink C) Yellow-Red D) Red
A) Dark brown B) Opaque yellow C) Translucent white D) Bright red
A) Less than 0.5 inch in diameter B) 6-8 inches in diameter C) 3-4 inches in diameter D) 1-2 inches in diameter
A) Dark brown or black B) Green C) White D) Red
A) Triangular B) Round to oval C) Square D) Elongated and thin
A) Very small size B) Early-season ripening C) Late-season ripening D) Extremely sweet flavor
A) Sweet Cliff B) Seedless varieties C) Brewster D) Mauritius
A) The seed itself B) The edible flesh surrounding the seed C) The tree's leaves D) The outer skin
A) Always genetically modified B) Overripe C) A specific variety D) Unripe
A) Brown spots all over the skin B) Soft texture and dull color C) Cracked skin D) Firm texture and vibrant color
A) Arctic B) Temperate C) Subtropical D) Desert
A) Insect damage B) Sun damage to the fruit C) A sign of over-ripening D) A fungal infection
A) Early season and red B) Seedless and small C) Late season and large D) Green and sour
A) The level of bitterness B) The fruit's texture C) The level of sweetness D) The level of tartness or sourness
A) By cutting the tree down B) By shaking the tree C) By hand D) Using machines
A) Months when frozen B) Only a few hours at room temperature C) Several days when refrigerated D) Several weeks at room temperature
A) Vietnam B) Thailand C) China D) India
A) Sapindaceae B) Rosaceae C) Poaceae D) Solanaceae
A) Floral and fragrant B) Sulfuric and strong C) Earthy and musky D) Citrusy and sharp
A) A sweet aroma B) A very small, shriveled seed C) A specific growing technique D) A type of skin blemish
A) Making juice B) Making desserts C) Making biofuel D) Eating fresh
A) Overripeness or damage B) Optimal ripeness C) Underripeness D) A unique variety
A) Refrigerated in a plastic bag B) Submerged in water C) In a paper bag in the freezer D) At room temperature in direct sunlight
A) A lychee disease B) Botanical name of the lychee tree C) The name of a specific lychee cultivar D) A lychee harvesting method
A) Vitamin C content B) Water content C) Acidity level D) Sugar content
A) They taste significantly different than normal lychees. B) They have smaller seeds or none at all. C) They are always larger than normal lychees. D) They require special growing conditions.
A) No change in appearance. B) A brighter red color. C) A slightly alcoholic smell. D) A harder, firmer texture.
A) 25-30 B) 5-10 C) 1-5 D) 16-20
A) Lychee Mite B) Grasshoppers C) Ladybugs D) Aphids |