Apples (Fresh)

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

Fruits

INGREDIENT	MEASURE (FOR 100 SERVINGS)
Apples, Raw, Red Delicious, #4202	100 each

DIRECTIONS

1.	Rinse the apples under cool, running water. Drain them thoroughly.
2.	Refrigerate the apples until ready for service. CCP: Cover and hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes.
3.	Portion one apple per serving. Each portion provides ½ cup of fruit. CCP: Hold under refrigeration (41 degrees F or lower). Cover, label, and date any leftovers. Refrigerate at 41 degrees F or lower.

Production Notes

Use 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

25.13 g

Dietary Fiber

4.37 g

Protein

0.47 g

Sodium

1.82 mg

Total Fat

0.31 g

Sat. Fat

0.05 g

Trans Fat

0.00 g