Tropical Fruit (canned)

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)
Fruit, Tropical, Bulk, #236	4 #10 can(s) + 9 3/4 cup(s)

1.	Do not drain fruit. CCP: Hold cut product under refrigeration 41 degrees F or lower.
2.	Portion 1/2 cup of fruit cocktail into individual serving dishes or place in 2 inch deep serving pans. Cover and place under refrigeration until ready for service.
3.	If serving fruit cocktail 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 under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers.

Use commodity products when available.

Tropical fruit may be poured into serving line pans and portioned for service on the service line.

Calories

126

Carbohydrates

32.73 g

Dietary Fiber

1.90 g

Protein

0.60 g

Sodium

2.93 mg

Total Fat

0.15 g

Sat. Fat

0.03 g

Trans Fat

0.00 g