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Watermelon Chunks (Fresh)
1/2 cup fruit
Number of Portions: 100 Size of Portion: 1/2 cup
Recipe HACCP Process: #1 - No cook
- Fruits
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Watermelon, Fresh, #632 | 33 pound(s) |
DIRECTIONS
1. | Rinse melons under cool running water. Drain. |
2. | Cut watermelons in half, then cut melons into wedges to equal 1/2 cup serving. CCP: Hold cut product under refrigeration 41 degrees F or lower. |
3. | Portion 1 wedge per serving. Each portion provides 1/2 cup of 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. |
Production Notes
Use commodity products or Department of Defense (DoD) Fresh Fruit and Vegetable Program products when available.
Serving Notes
Other options for service:
1. Cut watermelon into cubes and portion 1/2 cup cut melons into individual serving dishes or place in 2 inch deep serving pans. If serving melon from the serving pan, portion with 4 ounce spoodle or # 8 scoop for 1/2 cup fruit.