Calico Fruit

Meal Component Contribution:
½ cup fruit
Number of Portions: 60 Size of Portion: ½ cup
Recipe HACCP Process: #1 - No cook

Fruits

INGREDIENT	MEASURE (FOR 60 SERVINGS)
Oranges,Assorted Varieties, Fresh, #4211	2 each
Grapes, Red/Green, Seedless, Bulk, Fresh, #4206	8 ounces
Apples, Raw, Red Delicious, #4202	1 pound
Bananas, Raw, Regular, Green Tips, #4203	2 pounds
Oranges, Mandarin, (Tangerine), #2410	1 #10 can
Pineapple, Canned, Tidbits in Juice, #2415	1 #10 can

DIRECTIONS

1.	If serving fruits other than the ones listed in this recipe, reference the Food Buying Guide to determine the serving size required to meet the fruit component.
2.	On the day of service, rinse fresh fruit under cool, running water. Drain the fruit thoroughly.
3.	Peel the oranges. Then section them into segments. Place the orange segments in a large bowl.
4.	Remove the stems from the grapes and place them in the bowl with the oranges.
5.	Core the apples. Then slice them into bite-size pieces. Combine the apples with the other fruit in the bowl.
6.	Peel the bananas and slice them into ¼-inch slices. Combine the bananas with the other fruit in the bowl.
7.	Drain the mandarin oranges.
8.	Combine the mandarin oranges and pineapple with the fresh fruit. Do not drain the pineapple. Cover the Calico Fruit and chill it until ready for service. CCP: Cover and refrigerate at 41 degrees F or lower. Hold for service.
9.	Place the Calico Fruit on the refrigerated portion of the line for service. CCP: Hold product under refrigeration (41 degrees F or lower).
10.	Portion with a 4 ounce spoodle or #8 scoop (½ cup) per serving. Each portion provides ½ cup of fruit. CCP: Hold and maintain product at a maximum temperature of 41 degrees F. Check temperature every 30 minutes. Cover, label, and date any leftovers. Refrigerate at 41 degrees or lower.

Production Notes

- Chill canned fruit in the refrigerator the day before service.
- USDA Foods or Department of Defense (DoD) products when available.

Purchasing Guide

Refer to the USDA FNS Food Buying Guide for School Meal Programs and/or the item's product formulation statement for quantities to purchase if the recipe is altered.

Miscellaneous Notes

If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.

Nutrients Per Serving

Calories

Carbohydrates

21.62 g

Dietary Fiber

1.46 g

Protein

0.68 g

Sodium

3.81 mg

Total Fat

0.17 g

Sat. Fat

0.03 g

Trans Fat

0.00 g