When choosing fruit, which quality trait is explicitly included in basic criteria?

• A. The fruit's sugar content.
• B. The fruit's origin country.
• C. The fruit's degree of ripeness.
• D. No bruise, no wilts, and its degree of ripeness.

Answer: (D)

Choosing fruit for cooking starts with freshness and readiness to eat. Basic criteria focus on the fruit’s condition and how ripe it is. The strongest choice here covers both parts: it checks for physical integrity by ensuring there are no bruises or wilting, and it also notes the degree of ripeness so the fruit will have good texture and flavor when used. Sugar content is not something you can reliably judge at the counter without testing, and origin country doesn’t tell you about the fruit’s current quality. Only checking for damage plus proper ripeness gives a practical, reliable guideline for selecting fruit, which is why this option is the best fit.