Fresh Fruit Cup

Meal Component Contribution:
1/2 cup fruit
Number of Portions: 100 Size of Portion: 1/2 cup
Recipe HACCP Process: #1 - No cook

INGREDIENT	MEASURE (FOR 100 SERVINGS)
Apples, Raw, Red Delicious, #613	5 pound(s)
Bananas, Raw, Regular, Green Tips, #614	5 pound(s)
Juice, Pineapple, Unsweetened, Canned, 46 ounces, #409	1 pint(s)
Fruit Cocktail, Canned in Lite Syrup, Bulk, #235	2 #10 can(s)
Cherries, Maraschino, Red, Halves, #233	1 cup(s)

1.	Rinse apples and bananas under cold running water. Drain. Dice into small pieces. To prevent browning, mix with pineapple juice.
2.	Do NOT drain fruit cocktail. Drain cherries and rinse lightly before adding to other fruit.
3.	Mix fresh fruit with fruit cocktail and cherries. Portion 1/2 cup of fruit into individual serving dishes or place in 2 inch deep serving pans. Cover and place under refrigeration until ready for service. Cover and chill in refrigerator. CCP: Hold cut product under refrigeration 41 degrees F or lower.
4.	If serving fruit from the serving pan, portion with 4 ounce spoodle or # 8 scoop for 1/2 cup fruit. Each portion provides 1/2 cup fruit. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers.

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

Calories

Carbohydrates

16.48 g

Dietary Fiber

1.84 g

Protein

0.58 g

Sodium

3.03 mg

Total Fat

0.17 g

Sat. Fat

0.04 g

Trans Fat

0.00 g