Across
- 1. Fruits with single hard seed (pit or stone), soft inner flesh, and tender, edible skin, such as cherries
- 4. Occurs when oxygen reacts with an enzyme, causing some fruits to turn brown
- 5. Special proteins that help chemical reactions take place
- 7. Fruits picked before ripe; usually small for size and have poor color and texture
- 10. Small strips or pieces grated or shaved with peeler
- 11. Fresh fruits and vegetables
- 12. Part of plant that holds seeds
- 14. Describes dishes that are not sweat
- 16. Very firm fruits lacking flavor and top eating quality
Down
- 2. The return of green chlorophyll to skin of ripe oranges; can be caused by bright lights in produce department
- 3. Mature fruit that has reached its peak of flavor and is ready to eat
- 6. Fruits that have reached full size and color
- 8. Cut-up fruit dipped in batter and deep-fried until golden brown
- 9. Process of restoring dried food to its former condition by adding water
- 13. Fruits with central core containing several small seeds, such as apples and pears
- 15. Layered dessert often made with cake, jam or jelly, fruit, custard, and whipped cream