MEASURE (FOR 100 SERVINGS)
Apples, Raw, Red Delicious, #4202
100 small , (2-3/4" diameter)
Gelatin, Strawberry Flavor, #2307
Rinse fruit in cool running water. Drain.
Place gelatin in shallow container. Cut apples in half. Dip each apple cut side down into dry gelatin to coat surface.
Place 2 apple halves in each container, cut side up. Cover and refrigerate until ready for service.
CCP: Refrigerate fruit for service at 41 degrees F or lower.
Portion 2 apple halves per serving. Each portion provides ½ cup of fruit.
CCP: Refrigerate fruit for service at 41 degrees F or lower. Any leftover fruit should be refrigerated for service later in the week.
Different flavors can be used to provide different colors of Apple Delicious.
Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals" provides seasoning and serving ideas for fruit.
Cutting apple in half vertically
Dipping apples in gelatin
Dipped vertically cut apples (notice the star shape of the seeds)
1 serving of Apple Delicious (cut vertically)
Cutting apples in half horizontally
1 apple cut in half horizontally (notice the heart shape of the apple)
Apple (cut horizontally) dipped in gelatin
1 serving of Apple Delicious (cut horizontally)
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