MEASURE (FOR 60 SERVINGS)
Bananas, Raw, Regular, Green Tips, #4203
Apples, Raw, Red Delicious, #4202
Oranges, Navel or Valencia, #4211
Grapes, Red/Green, Seedless, Bulk, Fresh, #4206
Oranges, Mandarin, (Tangerine), #2410
1 #10 can(s)
Pineapple, Canned, Tidbits in Juice, #2415
1 #10 can(s)
Juice, Apple, #1515
Rinse all fresh fruit under cool running water and drain.
Cut up bananas, oranges, and apples.
Drain mandarin oranges.
Combine mandarin oranges and pineapple with fresh fruit, cover and chill.
CCP: Hold and maintain product at a maximum temperature of 41 degrees F. Check temperature every 30 minutes.
Portion with a 4 ounce spoodle or #8 scoop (½ cup) per serving. Each portion provides ½ cup of fruit.
CCP: Hold and maintain product at a maximum temperature of 41 degrees F. Check temperature every 30 minutes. Discard any leftovers.
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 canned).
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.
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