A) Deep purple-blue B) Yellow-green C) Pale pink D) Bright red
A) Smaller B) More round C) Larger D) The same size
A) Sweet B) Tart C) Salty D) Bland
A) Oval B) Pear-shaped C) Round D) Heart-shaped
A) Large coniferous tree B) Evergreen shrub C) Small deciduous tree D) Vine
A) Winter B) Mid-autumn C) Early spring D) Late summer
A) A sign of rot B) A type of mold C) A powdery mildew D) A waxy coating
A) Jam making B) Eating raw C) Juice production (solely) D) Salad ingredient
A) Attached to the fruit flesh by a thick stem B) Non-existent C) Easy to remove D) Difficult to remove
A) Circular B) Needle-like C) Elliptical D) Heart-shaped
A) Only fertile in specific climates B) Always sterile C) Require a pollinator D) Usually self-fertile
A) Sandy B) Waterlogged C) Pure clay D) Well-drained
A) Late summer/early autumn B) Early spring C) Mid-winter D) Late spring
A) Peeling easily B) Deeply furrowed C) Covered in thorns D) Smooth when young
A) Citrus B) Pyrus C) Malus D) Prunus
A) The tree stops producing new leaves B) The fruit is bright in color C) The fruit feels soft when squeezed D) Easily comes off the tree with a gentle tug
A) About the same B) Not at all drought-tolerant C) More drought-tolerant D) Less drought-tolerant
A) Fresh eating out of hand B) Pie filling C) Jam D) Liqueur
A) North America B) South Africa C) Australia D) Syria
A) Firmly attached B) Loosely attached C) Hangs off very long stalk D) No stalk
A) Plum aphid B) Peach borer C) Apple maggot D) Grape phylloxera
A) Dry and mealy B) Stringy C) Soft and juicy D) Firm and dense
A) 10-15 meters B) 3-6 meters C) 1-2 meters D) 20-30 meters
A) Only hardy in tropical climates B) Moderately cold-hardy C) Very cold-hardy D) Not cold-hardy
A) Rainfall amounts B) Sunlight exposure C) Soil acidity D) Air pressure
A) Italy B) France C) Germany D) Damascus
A) 3-6 years B) Never bears fruit C) 10+ years D) 1 year
A) Use for chutneys and sauces B) Discard them immediately C) Eat them raw D) Freeze them for later use
A) Rough B) Bumpy C) Hairy D) Smooth
A) Higher sugar content B) Lower sugar content C) Equivalent sugar content D) No sugar content |