Source: MRS 2015
MRS: 1264 — Fruit (1200s)

Waldorf Tropical Fruit Cup

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

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Apples, Raw, Red Delicious, #4202
5 pound(s) + 8 ounce(s)
Lemon Juice, Canned/Bottled, #2247
1/4 cup(s)
Fruit, Tropical, Bulk, #2405
3 #10 can(s) + 6 1/2 cup(s)
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 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.

Nutrients Per Serving
Calories
106
Carbohydrates
27.57 g
Dietary Fiber
2.00 g
Protein
0.51 g
Sodium
3.00 mg
Total Fat
0.15 g
Sat. Fat
0.03 g
Trans Fat
0.00 g


Illustrated Presentation of Waldorf Tropical Fruit Cup
1.

1serving of Waldorf Tropical Fruit Cup