Pear and Kiwifruit Medley

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)
Pears, Canned, Light Syrup, Diced, #244	3 #10 can(s) + 8 cup(s)
Kiwifruit, Fresh, Whole, #618	50 each

1.	Open cans. Do not drain fruit.
2.	Pour pears into steamtable pan(s).
3.	Rinse kiwifruits in cool running water. Drain.
4.	Peel and slice kiwifruits.
5.	Add kiwifruits to pears. Toss gently to mix. Cover and chill until ready for service. CCP: Hold cut product under refrigeration 41 degrees F or lower.
6.	Portion with 4 ounce spoodle or # 8 scoop (1/2 cup) per serving. Each portion provides 1/2 cup fruit. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. 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.

Calories

Carbohydrates

22.27 g

Dietary Fiber

2.90 g

Protein

0.64 g

Sodium

6.64 mg

Total Fat

0.23 g

Sat. Fat

0.01 g

Trans Fat

0.00 g