Krillion Recorded answers
285 recorded answers
How to approach it
Work the colour first, then the botany. Set two minutes and list every edible plant, however exotic, whose flesh, skin or peel reads as orange; do not stop at the four or five names anyone would shout first. When the obvious vein runs dry, change the axis: run through plant parts one by one, then through growing habits, then through cuisines that treat colour as a ripeness signal. Recall comes easier if you walk a market in your head — the root bins, the vine crops, the fruit crates, the berry punnets, the foraged basket. Scoring rewards distance from the obvious, so a name you had to rebuild from a half-memory is usually worth more than one you ate this week. Guess boldly; a small misspelling costs less than a gap.
Get a hint
Start with colour as the single filter: any edible plant part qualifies, whether it grows on a tree, a vine, a bush or underground, and whether it is eaten raw, cooked or pressed.
A little more
Narrow by plant part next: fruits, berries, drupes, vine crops, roots, tubers and a few fungi all carry the shade, so push past the first handful of names that come to mind.
One step further
Aim at tropical and subtropical produce, where the same colour hides behind names that rarely reach a mainstream supermarket shelf and are easily half-remembered.
Reveal answers 285
- Prince melonDeep Cut85points
- ProcimequatDeep Cut85points
- PyracanthaDeep Cut85points
- QuandongDeep Cut85points
- Queen palm fruitDeep Cut85points
- RambaiDeep Cut85points
- RangpurDeep Cut85points
- Rawa-rawaDeep Cut85points
- Red kuri squashDeep Cut85points
- Red prawn durianDeep Cut85points
- Red-capped scaber stalkDeep Cut85points
- Rimu berryDeep Cut85points
- Rose hipDeep Cut85points
- RowanDeep Cut85points
- Ruby saltbushDeep Cut85points
- Saffron milk capDeep Cut85points
- SalmonberryDeep Cut85points
- SansapoteDeep Cut85points
- SantolDeep Cut85points
- Scotch bonnetDeep Cut85points
- Sea anemone passionfruitDeep Cut85points
- Sea buckthornDeep Cut85points
- Snake gourdDeep Cut85points
- Soh-sangDeep Cut85points
- SoncoyaDeep Cut85points
- Sour plumDeep Cut85points
- Spanish cherryDeep Cut85points
- Spanish tamarindDeep Cut85points
- Squash blossomDeep Cut85points
- Strawberry tree fruitDeep Cut85points
- Sumo citrusDeep Cut85points
- Surinam cherryDeep Cut85points
- Susung-kalabawDeep Cut85points
- Sweet calabashDeep Cut85points
- Sweet dumpling squashDeep Cut85points
- TamarilloDeep Cut85points
- TangeloDeep Cut85points
- TangorDeep Cut85points
- Tansy-leaved thornDeep Cut85points
- TejocoteDeep Cut85points
- ToronjoDeep Cut85points
- Tropical apricotDeep Cut85points
- TucumãDeep Cut85points
- Turban squashDeep Cut85points
- Ugli fruitDeep Cut85points
- Velvet shankDeep Cut85points
- Velvet tamarindDeep Cut85points
- Volkamer lemonDeep Cut85points
- Water lemonDeep Cut85points
- Wax currantDeep Cut85points
Why these answers count
The reveal is a study in diminishing returns. One entry, Gac, sits alone at 100 points, and it earns that because almost nobody outside its home region has eaten it: the scoring pays for obscurity rather than celebrity. The enormous middle band — 207 answers at 85 — is where the interesting work happens. Abyssinian gooseberry, Achacha, Bael, Cempedak, Lucuma and Canistel all sit there, and what unites them is that each is a real, culinarily documented plant a curious reader might plausibly retrieve but a casual player never will. The twelve familiar names that close the list — Blood orange, Persimmon, Satsuma, Kumquat and their neighbours — land at 60 points, still a passing grade but the minimum the puzzle awards for a correct, unremarkable hit. The lesson is blunt: the colour is easy, the rarity is the score. A plausible exotic name you can defend beats a household one you are sure of, and the gap between 60 and 85 is wider than the gap between 85 and a wrong guess.