Fruit

3. __________ fruit in a small amount of butter or margarine until they are lightly browned.
5. Another name for fresh fruits and vegetables
7. ____________ fruits gives them a caramelized color.
8. Fruits are picked from this stage to prevent them from spoiling during shipping.
12. Fruit that are usually small for their size and have a poor color and texture
13. Tender fruit with a pleasent aroma.
15. To restore a dried food to a rehydrated condition by adding water.
16. ___________ change in many cooked fruits.
18. ______ fresh fruits can make them easier to peel.
19. Large round or oval fruits with many varieties including: cantaloupe with sweet, juicy, orange flesh and a rough rind.

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. A fruit that has reached its full size and color.
4. Bright red berries with edible exterior seeds and green stem cap attached.
6. __________ cut fruits in an airtight container or plastic bag.
9. Fresh fruit is _________ and delicious, making it the perfect meal accompaniment, snack, or party fare.
10. A _______ is a cut-up fruit dipped in batter and fried until golden brown.
11. _______ fruits come in many forms: whole, halved, sliced, and in pieces.
14. Large oval fruit with a spiky leaf crown and tough, prickly skin.
17. Avoid fruits with __________ or damaged spots or decay.
20. Fruit should be heavy for its ____________.