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Fresh Fruit Bowl
1/2 cup fruit
Number of Portions: 100 Size of Portion: 1 each
Recipe HACCP Process: #1 - No cook
- Fruits
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Apples, Raw, Red Delicious, #613 | 25 each |
Pears, Raw, Bartlett or Anjou, # 624 | 25 each |
Oranges, Assorted Varieties, Raw, #621 | 25 each |
Bananas, Raw, Regular, Green Tips, #614 | 25 each |
DIRECTIONS
1. | Rinse fruit under cool running water. Drain. |
2. | After rinsing and draining, place in pan, cover, and store at room temperature until time for service. Fruit, except bananas, can be refrigerated for cold service. |
3. | Prior to service, place in a large, clean bowl on the serving line. |
4. | Portion 1 fruit 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.
Serving Notes
Optional service is to portion fruit individually for student selection.
May serve any combination of the fruits listed in the ingredients. If serving other fruits, reference the USDA Food Buying Guide for Child Nutrition Programs to determine serving size to meet the fruit component and nutrient standard contribution.