Melon Cubes (Fresh)

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)
Cantaloupe Melons, Raw, #615	15 pound(s)
Honeydew Melons, Fresh, #617	20 1/2 pound(s)

1.	Rinse melons under cool running water. Drain.
2.	Peel rind from melons. Remove seeds and pith. Cube melons into bite size pieces.
3.	Combine cut melons and portion 1/2 cup cut melons into individual serving dishes or place in 2 inch deep serving pans. Cover and place under refrigeration until ready for service. CCP: Hold cut product under refrigeration 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. Each portion provides 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.

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

Calories

Carbohydrates

14.00 g

Dietary Fiber

1.36 g

Protein

1.07 g

Sodium

27.62 mg

Total Fat

0.26 g

Sat. Fat

0.07 g

Trans Fat

0.00 g