Source: MRS 2020
MRS: 1200 — Fruit (1200s)

Apple Delicious (Fresh)

Meal Component Contribution:
½ cup fruit
Number of Portions: 100  Size of Portion: 2 apple halves
Recipe HACCP Process: #1 - No cook
Fruits
  •  Fruits

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Apples, Raw, Red Delicious, #4202
100  small , (2-3/4" diameter)
Gelatin, Strawberry Flavor, #2307
1  pounds
DIRECTIONS

1.

Rinse fruit in cool running water. Drain.

2.

Place gelatin in shallow container. Cut apples in half. Dip each apple cut side down into dry gelatin to coat surface.

3.

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.

4.

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.

Production Notes

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.

Nutrients Per Serving
Calories
94
Carbohydrates
24.64 g
Dietary Fiber
3.58 g
Protein
0.63 g
Sodium
19.00 mg
Total Fat
0.25 g
Sat. Fat
0.04 g
Trans Fat
0.00 g



Illustrated Steps for Preparation of Apple Delicious (Fresh)
1.

Cutting apple in half vertically

2.

Dipping apples in gelatin

3.

Dipped vertically cut apples (notice the star shape of the seeds)

4.

1 serving of Apple Delicious (cut vertically)

5.

Cutting apples in half horizontally

6.

1 apple cut in half horizontally (notice the heart shape of the apple)

7.

Apple (cut horizontally) dipped in gelatin

8.

1 serving of Apple Delicious (cut horizontally)