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Apple and Orange Wedges (Fresh)
1/2 cup fruit
Number of Portions: 100 Size of Portion: 1/2 cup
Recipe HACCP Process: #1 - No cook
- Fruits
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Apples, Raw, Red Delicious, #613 | 7 pound(s) |
Oranges, Assorted Varieties, Raw, #621 | 17 pound(s) |
DIRECTIONS
1. | Rinse fruit in cool running water. Drain. |
2. | Slice apples into 6 wedges each using apple wedger with corer. Lightly coat apples with lemon juice or pineapple juice to prevent the slices from turning brown. |
3. | Combine fruits. Cover and place under refrigeration until ready for service. CCP: Hold cut product under refrigeration 41 degrees F or lower. |
4. | Portion 6 slices (3 apple, 3 orange) for each serving. Each portion provides 1/2 cup fruit. CCP: Hold cut product under refrigeration (41 degrees F or lower). Leftovers should be covered, labeled, and dated. If unable to hold under refrigeration, throw away after 4 hours. Any leftover fruit should be refrigerated for service later in the week. |
Production Notes
Wedger should be cleaned and sanitized before use.
Use commodity products or Department of Defense (DoD) Fresh Fruit and Vegetable Program products when available.