FRUIT

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Across
  1. 3. – Starchy fruit cooked like a vegetable in many Pacific cuisines.
  2. 5. – Sweet green melon with smooth pale skin.
  3. 6. – Hybrid berry, dark reddish-purple, a mix of several berries.
  4. 7. – Ancient fruit that becomes soft and edible when overripe.
  5. 10. – Orange-fleshed melon with netted skin.
  6. 11. – Hairy red tropical fruit with juicy white flesh.
  7. 12. – Small, tart, green or red fruit with translucent skin.
  8. 13. – Type of blackberry developed in Oregon.
  9. 14. – Small orange-yellow fruit, tangy-sweet, grows in clusters.
  10. 15. – Small round fruit, similar to lychee, with translucent flesh.
  11. 17. – Largest citrus fruit, similar to grapefruit but milder.
Down
  1. 1. – Small red or brown fruit, also known as Chinese date.
  2. 2. – West African fruit, must be cooked properly to avoid toxicity.
  3. 3. – Dark blue fruit, similar to blueberry, grows in Europe.
  4. 4. – Purple tropical fruit with sweet white segments inside.
  5. 8. – Brown, rough-skinned tropical fruit with sweet, malty flesh.
  6. 9. – Brown pod fruit with sticky, tangy pulp, used in Asian cuisine.
  7. 10. – Small red, black, or white berries used in jellies and sauces.
  8. 13. – Berry that makes sour things taste sweet temporarily.
  9. 16. – Spiky green fruit with white, tangy flesh; used in tropical juices.