Across
- 3. Also referred to as PPA; an enzyme found in certain fruits that causes those fruits to turn brown more quickly.
- 7. Substances with a high pH, such as baking soda, which cause the cells in fruit to break down more quickly, making the fruit soft.
- 9. A chemical process that occurs when the oxygen in the air comes in contact with the flesh of cut fruit, which causes the fruit to turn brown.
- 10. A gas emitted by certain fruits that causes them to ripen.
- 11. A dessert of dried or fresh fruit simmered in a syrup of sugar and flavorings and served warm or chilled.
- 12. Fruits that ripen in the winter and include apples, citrus fruits, such as oranges, grapefruits, lemons, limes, and tangerines.
- 13. Fruits that grow in tropical climatic conditions and cannot tolerate frost, including dates, kiwis, mangoes, bananas, papayas, pomegranates, guava, star fruit, and passion fruit.
Down
- 1. A U.S. Department of Agriculture (USDA) rating system based on quality standards--the better the quality of the fruit, the higher the quality grade assigned to it. The quality is based on a combination of size, color, shape, texture, and defects.
- 2. Natural form of sugar responsible for the sweetness of fruit.
- 4. Fruits that are cooked in a simmering liquid.
- 5. Fruits that ripen in he summer and include berries, cherries, grapes, melons, peaches, nectarines, plums, and pears.
- 6. Substances with a low pH, such as lemon juice, which help fruit to retain its structure.
- 8. Fruits that have a central pit enclosing a single seed.