Source: MRS 2015
MRS: 1222 — Fruit (1200s)

Blueberries (Fresh)

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

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Blueberries, Fresh
20  pounds
DIRECTIONS

1.

Rinse fruit in cool running water. Drain.

2.

Portion ½ cup of blueberries 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

Use 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 frozen).
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.

If using frozen IQF blueberries, 17 pounds provides ½ cup of for for 100 servings.

Nutrients Per Serving
Calories
52
Carbohydrates
13.15 g
Dietary Fiber
2.18 g
Protein
0.67 g
Sodium
1.00 mg
Total Fat
0.30 g
Sat. Fat
0.03 g
Trans Fat
0.00 g