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Cantaloupe Cubes (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) |
|---|---|
Cantaloupe Melons, Raw, #615 | 35 pound(s), (as purchased) |
DIRECTIONS
1. | Rinse fruit in cool running water. Drain. |
2. | Peel rind from melons. Remove seeds and pith. Cut melons into bite size pieces. |
3. | Portion 1/2 cup cut cantalope into individual serving dishes or place in 2 inch deep serving pans. Cover and place under refrigeration until ready for service. CCP: Refrigerate fruit for service at 41 degrees F or lower. |
4. | If serving melon from the serving pan, portion with 4 ounce spoodle or # 8 scoop for 1/2 cup fruit. CCP: Hold cut product under refrigeration (41 degrees F or lower) for a maximum of 1 day. Leftovers should be covered, labeled, and dated. If unable to hold under refrigeration, throw away after 4 hours. |
Production Notes
Use commodity products or Department of Defense (DoD) Fresh Fruit and Vegetable Program products when available.