Fruits-Ch. 30

2. ___________ fresh fruits can make them easier to peel
5. __________ fruits come in many forms-whole, halved, sliced, and in pieces
10. to restore a dried food to a rehydrated condition by adding water
12. ___________ fruit in a small amount of butter or margarine until they are lightly browned
13. avoid fruits with __________ or damaged spots or decay
15. ____________ cut fruits in an airtight container or plastic bag
16. fruits are picked from this stage to prevent them from spoiling during shipping
18. another name for fresh fruits and vegetables
19. __________ change in many cooked fruits
20. tender fruit with a pleasant aroma

1. large oval fruit with a spiky leaf crown and tough, prickly skin
3. large round or oval fruits with many varieties including; cantaloupe with sweet, juicy, orange flesh, and a rough rind
4. fresh fruit is ___________ and delicious, making it the perfect meal accompaniment & snack
6. a fruit that has reached its full size and color
7. fruit should be heavy for its _________
8. __________ fruits gives them a caramelized color
9. fruits that are usually small for their size and have a poor color and texture
11. bright red berries with edible exterior seeds and green stem cam attached
14. A ___________ is cut-up fruit dipped in batter and fried until golden brown
17. a fruit with a single hard seed, also called a pit or stone, and soft inner flesh covered by a tender, edible skin