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Waldorf Tropical Fruit Cup
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) |
|---|---|
Apples, Raw, Red Delicious, #613 | 5 pound(s) + 8 ounce(s) |
Lemon Juice, Canned/Bottled, #398 | 1/4 cup(s) |
Fruit, Tropical, Bulk, #236 | 3 #10 can(s) + 6 1/2 cup(s) |
Coconut, Sweetened, #373 | 1/2 cup(s), shredded |
DIRECTIONS
1. | Wash apples in cool running water. Drain. Slice apples into wedges (6 slices per apple) using apple wedger with corer. |
2. | Sprinkle apples with lemon juice to prevent discoloration. |
3. | Open cans of tropical fruit salad and do not drain. |
4. | Add tropical fruit salad and flaked coconut to apples. Toss gently to mix. |
5. | Cover and place under refrigeration until ready for service. CCP: Refrigerate fruit for service at 41 degrees F or lower. |
6. | Portion with #8 scoop (1/2 cup) per serving. Each portion provides 1/2 cup of 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. |
Production Notes
Use commodity products or Department of Defense (DoD) Fresh Fruit and Vegetable Program products when available.