Search the recipe database
Source: MRS 2014
MRS: 1228 — Fruit (1200s)
Kiwifruit Wedges (Fresh)
Meal Component Contribution:
1/2 cup fruit
Number of Portions: 100 Size of Portion: 3 halves
Recipe HACCP Process: #1 - No cook
1/2 cup fruit
Number of Portions: 100 Size of Portion: 3 halves
Recipe HACCP Process: #1 - No cook
- Fruits
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Kiwifruit, Fresh, Whole, #618 | 150 each |
DIRECTIONS
1. | Rinse kiwifruit under cool running water. Drain. |
2. | Slice kiwifruits in half. |
3. | Portion 3 halves in individual serving dishes or place in serving line pans, cover, and store in refrigerator until time for service. 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
For service, kiwifruits can be peeled.
Use commodity products or Department of Defense (DoD) Fresh Fruit and Vegetable Program products when available.
Serving Notes
An optional service is to serve with spoon and children can scoop out fruit.
Nutrients Per Serving
Calories
70
Carbohydrates
16.71 g
Dietary Fiber
3.42 g
Protein
1.30 g
Sodium
3.42 mg
Total Fat
0.59 g
Sat. Fat
0.03 g
Trans Fat
0.00 g