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FRUITS AND VEGETABLES BINGO - COLOR - RIND - PEBBLE - OXIDATION - STALK - STONE - MUSK - ROOT - BOULDER - FERMENTATION - SEEDS - ZEST - BACTERIA - LAYER - AROMA - SHRUBS - CORE - SIGHT - PITH - EXPAND - GAS - FLESH - BROWNING - LIQUID - DIRT - SHINE - SOLID - CRYSTALIZE - PIT - OXYGEN - GERMINATION - CELL - HYDROGEN - SUGAR - SALT - STARCHES TYPES OF FRUIT • FRUIT HAVE AT LEAST 1 SEED • CATEGORIES • BERRIES • POMES • DRUPES • MELONS • CITRUS • TROPICAL/EXOTIC BERRIES • JUICY, THIN SKINNED FRUIT WITH TINY SEEDS • GROW ON BUSHES AND VINES • PICKED WHEN FULLY RIPENED • WILL NOT RIPEN AFTER PICKED POMES • FIRM, THICK SKINNED FRUITS • GROW ON TREES • CENTRAL CORE FILLED WITH TINY SEEDS • CAN BE PICKED RIPE OR RIPEN AFTER BEING PICKED DRUPES • SOFT FLESH, THIN SKIN • ONE STONE OR PIT • GROW ON SHRUBS AND TREES • PICKED RIPE OR RIPEN AFTER PICKED MELONS • FIRM, HEAVY FOR SIZE, AND HAVE GOOD AROMA • NETTED SKIN OR SMOOTH RIND • RIPEN AFTER BEING PICKED • 90% WATER CITRUS • THICK, FIRM RIND COVERED BY THIN COLORED LAYER, CALLED ZEST • SOFT WHITE LAYER BETWEEN ZEST AND FLESH, CALLED PITH • SEGMENTED AND ACIDIC • GROW ON TREES AND SHRUBS • HARVESTED WHEN RIPE TROPICAL/EXOTIC • GROWN IN HOT, TROPICAL CLIMATE • RIPEN AFTER PICKED RIPEN AND STORE FRESH FRUIT • RIPE- FULLY GROWN AND READY TO EAT • FULL SIZE • COLOR DEEPENS AND CHANGES • FLESH BECOMES SOFT AND LESS TART • FLAVOR AND AROMA INTENSIFIES RIPENING • RIPENING HAPPENS WHEN STARCHES FOUND IN THE FRUIT BREAK DOWN INTO SUGAR • (BANANAS IN THE FRIDGE) • THIS LEADS TO DETERIORATION OR SPOILAGE: • • • • COLOR LIGHTENS TEXTURE SOFTENS DECREASES IN ACIDITY INCREASES IN SWEETNESS RIPEN AND STORE FRESH FRUIT • ETHYLENE GAS- ODORLESS, COLORLESS GAS EMITTED AS FRUITS RIPEN • TO STOP RIPENING, KEEP FRUIT CHILLED AND ISOLATED FROM OTHER FRUITS BROWNING • BROWNING OCCURS WHEN THE CUT SURFACES OF FOOD REACTS WITH OXYGEN. • THIS IS CALLED OXIDATION. • TO PREVENT THIS, COVER CUT FRUITS WITH A LIQUID CONTAINING ASCORBIC ACID (VITAMIN C).