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