Tangerines (Fresh)

Meal Component Contribution:
1/2 cup fruit
Number of Portions: 100 Size of Portion: 2 tangerines
Recipe HACCP Process: #1 - No cook

INGREDIENT	MEASURE (FOR 100 SERVINGS)
Tangerine, Satsuma, Fresh, #629	50 pound(s)

1.	Rinse tangerines in cool running water. Drain.
2.	Portion two tangerines 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.

Optional: Tangerines may be placed in a large bowl for self-service on the serving line.

Calories

120

Carbohydrates

30.25 g

Dietary Fiber

4.08 g

Protein

1.84 g

Sodium

4.54 mg

Total Fat

0.70 g

Sat. Fat

0.09 g

Trans Fat

0.00 g