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Source: MRS 2014
MRS: 1227 — Fruit (1200s)
Grapefruit Halves (Fresh)
Meal Component Contribution:
1/2 cup fruit
Number of Portions: 50 Size of Portion: grapefruit half
Recipe HACCP Process: #1 - No cook
1/2 cup fruit
Number of Portions: 50 Size of Portion: grapefruit half
Recipe HACCP Process: #1 - No cook
- Fruits
INGREDIENT | MEASURE (FOR 50 SERVINGS) |
|---|---|
Grapefruit, Fresh, Whole | 25 medium, (4" diameter) |
DIRECTIONS
1. | Rinse grapefruit under cool running water. Drain. |
2. | Cut each grapefruit in half. Cover and chill. CCP: Refrigerate fruit for service at 41 degrees F or lower. |
3. | Portion half of grapefruit per serving. Each portion provides 1/2 cup 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.
Nutrients Per Serving
Calories
41
Carbohydrates
10.34 g
Dietary Fiber
1.41 g
Protein
0.81 g
Sodium
0.00 mg
Total Fat
0.13 g
Sat. Fat
0.02 g
Trans Fat
0.00 g