| A | B |
|---|
| drupes | fruits with single hard seed soft inner flesh, and tender, edible skin, such as cherries |
| enzymatic browning | occurs when oxygen reacts with an enzyme, causing fruits to turn brown |
| enzyme | special proteins that help chemical reactions take place |
| fritters | cut-up fruit dipped in batter and deep-fried until golden brown |
| fruit | part of plant that holds seeds |
| immature fruit | fruits picked before ripe; usually small for size and have poor color and texture |
| mature fruit | fruits that have reached full size and color |
| pomes | fruits with central core containing several small seeds, such as apples and pears |
| produce | fresh fruit and vegetables |
| reconstituting | process of restoring dried food to its former condition by adding water |
| regreening | the return of green chlorophyll to skin of ripe oranges; can be caused by bright lights in produce department |
| ripe fruit | mature fruit that has reached its peak of flavor and is ready to eat |
| savory | describes dishes that are not sweet |
| trifle | layered dessert often made with cake, jam or jelly, fruit, custard, and whipped cream |
| underripe fruit | very firm fruits lacking flavor and top eating qualities |
