Source: MRS 2015
MRS: 1224 — Fruit (1200s)

Banana Berry Blend

Meal Component Contribution:
½ cup fruit
Number of Portions: 100  Size of Portion: ½ cup
Recipe HACCP Process: #1 - No cook
Fruits
  •  Fruits

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Strawberries, Frozen, Sweetened, Sliced, #1530
14 pound(s) + 2 ounce(s)
Bananas, Raw, Regular, Green Tips, #4203
14 pound(s) + 4 ounce(s)
DIRECTIONS

1.

Thaw strawberries in refrigerator and place in large bowl.

2.

Wash bananas in cool running water and drain. Peel bananas and slice.
Combine with strawberries in large bowl and mix gently.

3.

Cover and chill.

4.

Portion with #8 scoop or 4 ounce spoodle (½ cup) for each serving. Each portion provides ½ 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 USDA Foods or Department of Defense (DoD) products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if different varieties of fruit are used (such as fresh, frozen, canned or diced).
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals: Preparing Fruits" provides seasoning and serving ideas for fruits.

Nutrients Per Serving
Calories
98
Carbohydrates
24.27 g
Dietary Fiber
2.68 g
Protein
1.20 g
Sodium
0.65 mg
Total Fat
0.21 g
Sat. Fat
0.07 g
Trans Fat
0.00 g


Illustrated Presentation of Banana Berry Blend
1.

Mixing strawberries and bananas

2.

1 serving of Banana Berry Blend