FRUITS

3. Fruits are an important source of dietary fiber and _____________.
7. How many fruit classification groups are there.
8. This type of fruit - the core contains the seeds.
10. One abbreviation for teaspoon?
13. One abbreviation for tablespoon?
14. These fruits have shiny and leathery skin.
17. This fruit is an example of a melon.
19. Canned fruits come in _______, whole, halved, or in pieces.
20. ______ is used to make food pretty - fruit is used often.
21. Eat a variety of fruits to receive the most _______.
23. This is an example of a drupe fruit.
25. The browning of fresh fruit is due to the process called _________ ___________.
26. There are ______ points to quality freshness.
27. These fruits have a large center seed or pit.
28. Pampers or Huggies.
29. These fruits skin are not edible

1. How many teaspoons in 1 tablespoon?
2. To ripen fruit faster place them in a ______ ______.
4. These fruits skin composition varies greatly.
5. These fruits are grown on bushes and vines.
6. To prevent fruits from browning put an _______ ______ on them like lemon juice.
9. These fruits gave reached their full size and color, but are very firm, lack flavor, and are not top eating quality.
11. How many T. are in 1c.?
12. ______ fruit is when a mature fruit reaches it’s peak of flavor and is ready to eat.
15. This is an example of a tropical fruit.
16. Fruits are low in _______.
18. This is an example of a berry fruit.
22. This is an example of a pome.
24. Fruits are rich in vitamins and ______.