1. 3. __________ fruit in a small amount of butter or margarine until they are lightly browned.
  2. 5. Another name for fresh fruits and vegetables
  3. 7. ____________ fruits gives them a caramelized color.
  4. 8. Fruits are picked from this stage to prevent them from spoiling during shipping.
  5. 12. Fruit that are usually small for their size and have a poor color and texture
  6. 13. Tender fruit with a pleasent aroma.
  7. 15. To restore a dried food to a rehydrated condition by adding water.
  8. 16. ___________ change in many cooked fruits.
  9. 18. ______ fresh fruits can make them easier to peel.
  10. 19. Large round or oval fruits with many varieties including: cantaloupe with sweet, juicy, orange flesh and a rough rind.
  1. 1. A fruit with a single hard seed, also called a pit or stone, and soft inner flesh covered by a tender, edible skin.
  2. 2. A fruit that has reached its full size and color.
  3. 4. Bright red berries with edible exterior seeds and green stem cap attached.
  4. 6. __________ cut fruits in an airtight container or plastic bag.
  5. 9. Fresh fruit is _________ and delicious, making it the perfect meal accompaniment, snack, or party fare.
  6. 10. A _______ is a cut-up fruit dipped in batter and fried until golden brown.
  7. 11. _______ fruits come in many forms: whole, halved, sliced, and in pieces.
  8. 14. Large oval fruit with a spiky leaf crown and tough, prickly skin.
  9. 17. Avoid fruits with __________ or damaged spots or decay.
  10. 20. Fruit should be heavy for its ____________.