Calico Fruit

Meal Component Contribution:
1/2 cup fruit
Number of Portions: 60 Size of Portion: 1/2 cup
Recipe HACCP Process: #1 - No cook

INGREDIENT	MEASURE (FOR 60 SERVINGS)
Bananas, Raw, Regular, Green Tips, #614	2 pound(s)
Apples, Raw, Red Delicious, #613	1 pound(s)
Oranges, Assorted Varieties, Raw, #621	2 each
Grapes, Red/Green, Seedless, Bulk, Fresh, #648	1/2 pound(s)
Oranges, Mandarin, (tangerine), #237	1 #10 can(s)
Pineapple, Canned, Tidbits in Juice, #242	1 #10 can(s)

1.	Rinse all fresh fruit under cool running water and drain.
2.	Cut up bananas, oranges, and apples. Stem grapes. Combine all fresh fruit in large mixing bowl.
3.	Drain mandarin oranges.
4.	Combine mandarin oranges and pineapple with fresh fruit, cover and chill. CCP: Hold and maintain product at a maximum temperature of 41 degrees F. Check temperature every 30 minutes.
5.	Portion with a 4 ounce spoodle or #8 scoop (1/2 cup) per serving. Each portion provides 1/2 cup of fruit. CCP: Hold and maintain product at a maximum temperature of 41 degrees F. Check temperature every 30 minutes. Discard any leftovers.

Use commodity products or Department of Defense (DoD) Fresh Fruit and Vegetable Program products when available.

Calories

Carbohydrates

21.62 g

Dietary Fiber

1.46 g

Protein

0.68 g

Sodium

3.81 mg

Total Fat

0.17 g

Sat. Fat

0.03 g

Trans Fat

0.00 g