Fruit

3. This type of packed canned fruit retains more flavor and has fewer calories
4. Some frozen fruits are ____________ to retain shape
6. Best sign of ripeness for watermelon is a ___________ underside
8. Most popular fruit in the United States
9. Prevents moisture loss for apples
11. Responsible for enforcing quality and safety standards
14. Also known as muskmelons
15. Most commonly used type of lime in the United States
16. Evaluating food against a uniform set of quality standards
17. Briefly dropping fruit into boiling water to make it easier to remove skin
18. This type of packed canned fruit preserves the shape of the fruit
20. Term used to describe grapes that are best eaten fresh rather than used for juice or raisins
22. Citrus fruit with an easy to peel skin
23. Used to add flavor and color to dishes without adding citric acid
26. When fruits brown after being cut and are exposed to air
27. Avoid selecting peaches that are __________
28. Citrus staple in most kitchens

1. Fall into two categories: sweet and sour
2. Another word for stone fruits
5. An indentation where the stem of the plant was indicates that the melon was fully ripe when pulled from the vine
6. European plums come in this color but Japanese plums do not
7. Nutrient dense - provides Vitamins A and C
9. You should always __________ fruit to remove dirt, residual pesticides, and wax coatings
10. Expensive, delicate, and has a short shelf-life
12. The process of adding acid to an item to keep fruits looking fresh
13. Key indicator of quality for citrus fruits
16. Has two categories: white-fleshed and pink-fleshed
19. Can be stored for several months under refrigeration
21. This type of orange skin is easier to peel and best for eating fresh
24. White inner part of fruit skin that has a bitter taste
25. Cans of fruit are _________________ to destroy microorganisms