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Cantaloupe Cubes (Fresh)
½ cup fruit
Number of Portions: 100 Size of Portion: ½ cup
Recipe HACCP Process: #1 - No cook
- Fruits
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Cantaloupe Melons, Raw, #4204 | 35 pounds , (as purchased) |
DIRECTIONS
1. | Rinse the cantaloupes in cool, running water. Drain the cantaloupes thoroughly. |
2. | Peel the rind from the melons. Remove the seeds and the pith. |
3. | Portion ½ cup of cantaloupe pieces with a #8 scoop or 4 ounce spoodle into individual portion containers for service. ALTERNATE INSTRUCTIONS: Place cantaloupe pieces in serving line pans. Cover the pans and chill them until time for service. CCP: Cover and hold under refrigeration (41 degrees F or lower) until ready for service. |
4. | If serving melon from steamtable pans, portion with 4 ounce spoodle or # 8 scoop for ½ cup fruit. If serving individual portions, portion one individual portion container. CCP: Cover and hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers. Refrigerate at 41 degrees F or lower. |
Production Notes
- Melons are sensitive to extreme heat or cold.
- Flavor and texture can be improved if the product is held for a few days at 60 degrees F, prior to use.
- 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.