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Source: MRS 2014
MRS: 1200 — Fruit (1200s)
Apple Delicious (Fresh)
Meal Component Contribution:
1/2 cup fruit
Number of Portions: 100 Size of Portion: 2 apple halves
Recipe HACCP Process: #1 - No cook
1/2 cup fruit
Number of Portions: 100 Size of Portion: 2 apple halves
Recipe HACCP Process: #1 - No cook
- Fruits
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Apples, Raw, Red Delicious, #613 | 100 small, (2-3/4" diameter) |
Gelatin, Strawberry Flavor, #389 | 1 pound(s) |
DIRECTIONS
1. | Rinse fruit in cool running water. Drain. |
2. | Place gelatin in shallow container. Cut apples in half. Dip each apple cut side down into dry gelatin to coat surface. |
3. | Place 2 apple halves in each container, cut side up. Cover and refrigerate until ready for service. CCP: Refrigerate fruit for service at 41 degrees F or lower. |
4. | Portion 2 apple halves per serving. Each portion provides 1/2 cup of fruit. CCP: Refrigerate fruit for service at 41 degrees F or lower. Any leftover fruit should be refrigerated for service later in the week. |
Production Notes
Use commodity products or Department of Defense (DoD) Fresh Fruit and Vegetable Program products when available.
Nutrients Per Serving
Calories
94
Carbohydrates
26.64 g
Dietary Fiber
3.58 g
Protein
0.63 g
Sodium
19.39 mg
Total Fat
0.25 g
Sat. Fat
0.04 g
Trans Fat
0.00 g