| A | B |
|---|
| types of apples | Red Delicious, Gala, Granny Smith, McIntosh |
| types of citrus fruit | oranges, grapefruits, lemons, and limes |
| essential oils | found in bright skin of citrus fruit; gives distinct aroma and flavor |
| pith | white, bitter, and indigestible layer below fruit's outer skin |
| clingstone | fruit with flesh that clings tightly to the pit |
| pit | hard covering over a central seer or kernel as in a peach |
| IQF (Individually Quick Frozen) | frozen whole or in slices or chunks without added sugar or syrup |
| maturation | fruit left to grow until it has reached full size |
| ripening | fruit has developed the brightest color and deepest flavor, sweetness, and aroma |
| ethylene | gas given off by ripening fruit |
| U.S. Fancy | premium quality produce |
| U.S. No. 1 | good but not perfect quality |
| U.S. No. 2 | medium quality produce |
| U.S. No. 3 | standard quality produce |
| zest | grated or cut peeling from citrus |
| rehydration | restoring moisture to dried fruit |
| fritters | pieces of fruit coated in batter and then fried |
| compote | stewed fruit dish made by slow-cooking fresh or dried fruit |
