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