Across
- 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
Down
- 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