Fruit

12345678910111213
Across
  1. 4. drink / a product labeled ___ is not 100% juice. (2 words)
  2. 5. juice / Put ascorbic acid or ___ on cut fruit to reduce enzymatic browning. (2 words)
  3. 6. / Poached fruits should be cooked until it is ___.
  4. 8. / high quality fruits can be kept in the refrigerator for about a ___.
  5. 11. / Fruits that have been cut should be served ___ to preserve nutrients. (abbreviation)
  6. 12. A / The body uses beta-carotene to make this vitamin.
  7. 13. / Mature fruit has reached full ___ and color.
Down
  1. 1. / Canned, frozen, and dried fruits are considered ___ foods.
  2. 2. / is added at the beginning of the cooking time for poached fruits to help them retain their shape.
  3. 3. / Except for bananas, pears, and some apples, consumers should not purchase this color of fruit because it does not ripen well.
  4. 4. / ___fruit has a longer storage life than fresh fruit.
  5. 7. / fruit purchased during its off-season is typically more ___.
  6. 9. / Refrigeration ___ the ripening process of fruits.
  7. 10. / Ripe fruit is tender with a pleasant smell or ___.