A) Leaf shape B) Tree size C) Astringency D) Fruit color
A) Causes a puckering sensation in the mouth B) Having a bright color C) Sweet and juicy D) Easy to peel
A) Saijo B) Hachiya C) Tanenashi D) Fuyu
A) Hachiya B) Izu C) Jiro D) Fuyu
A) Hachiya has a thicker skin, Fuyu has a thinner skin. B) Hachiya is smaller, Fuyu is larger. C) Hachiya is acorn-shaped, Fuyu is squat and tomato-shaped. D) Hachiya is orange, Fuyu is yellow.
A) Boiling B) Sun drying C) Freezing D) Washing with soap
A) Jelly-like B) Gritty C) Firm D) Crunchy
A) Deep orange B) Red C) Pale yellow D) Green
A) Australia B) East Asia C) Africa D) South America
A) Prunus avium B) Malus domestica C) Diospyros kaki D) Citrus sinensis
A) Jiro B) Hachiya C) Tanenashi D) Fuyu
A) Summer B) Late Fall C) Spring D) Early Winter
A) Hachiya B) Ichi Ki Kei Jiro C) Cinnamon Persimmon D) Fuyu
A) Juice B) Salad dressing C) Pickles D) Snacks
A) Pollination has no effect on astringency B) Pollination only affects fruit color C) Pollination increases astringency D) Pollination can reduce astringency
A) Heart-shaped B) Oval C) Needle-like D) Lobed
A) Large (like a grapefruit) B) Small (like a grape) C) Very Large (like a cantaloupe) D) Medium (like a tomato)
A) Bumpy B) Smooth and thin C) Rough and thick D) Fuzzy
A) Japan B) Spain C) China D) United States
A) Hoshigaki B) Kimchi C) Sashimi D) Tofu
A) Leaves B) Fruit C) Bark D) Roots
A) Hachiya B) Jiro C) Fuyu D) Valencia
A) Frozen B) Refrigerated C) Room temperature D) In water
A) Several weeks B) A few hours C) A few days D) Immediately
A) Fuyu B) Coffee Cake C) Hachiya D) Izu
A) Oblong B) Round C) Flat D) Acorn-shaped
A) Many B) One C) Always exactly 5 D) Few or none |