MEASURE (FOR 100 SERVINGS)
Apples, Raw, Red Delicious, #4202
5 pound(s) + 8 ounce(s)
Lemon Juice, Canned/Bottled, #2247
Fruit, Tropical, Bulk, #2405
3 #10 can(s) + 6 1/2 cup(s)
Wash apples in cool running water. Drain. Slice apples into wedges (6 slices per apple) using apple wedger with corer.
Sprinkle apples with lemon juice to prevent discoloration.
Open cans of tropical fruit salad and do not drain.
Add tropical fruit salad to apples. Toss gently to mix.
Cover and place under refrigeration until ready for service.
CCP: Refrigerate fruit for service at 41 degrees F or lower.
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.
Use commodity products or Department of Defense (DoD) Fresh Fruit and Vegetable Program products when available.
1serving of Waldorf Tropical Fruit Cup
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