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