Source: MRS 2021
MRS: 6510 — Fruit (6500s)

Apples (Fresh)

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

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

1.

Rinse apples under cool, clean, running water. Drain them thoroughly. 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.

2.

Portion 1 apple per serving. Each portion provides ½ cup of fruit.

CCP: Hold under refrigeration (41 degrees F or lower) until. 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.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if different varieties of fruit are used (such as canned).
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.

 

Nutrients Per Serving
Calories
95
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