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