INGREDIENT | MEASURE (FOR 100 SERVINGS) |
---|---|
Plums, Red, Fresh, #625 | 22 pound(s) |
1. | Rinse plums under cool running water. Drain. |
2. | Portion 2 plums 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. |
Use commodity products or Department of Defense (DoD) Fresh Fruit and Vegetable Program products when available.