Source: MRS 2015
MRS: 1232 — Fruit (1200s)

Cantaloupe Cubes (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)
Cantaloupe Melons, Raw, #4204
35  pound(s) , (as purchased)
DIRECTIONS

1.

Rinse fruit in cool running water. Drain.

2.

Peel rind from melons. Remove seeds and pith. Cut melons into bite size pieces.

3.

Portion ½ cup cut cantalope into individual serving dishes or place in 2 inch deep serving pans. Cover and place under refrigeration until ready for service.

CCP:  Refrigerate fruit for service at 41 degrees F or lower.

4.

If serving melon from the serving pan, portion with 4 ounce spoodle or # 8 scoop for ½ cup fruit.
Each portion provides ½ cup fruit.

CCP:  Hold cut product under refrigeration (41 degrees F or lower) for a maximum of 1 day. Leftovers should be covered, labeled, and dated.  If unable to hold under refrigeration, throw away after 4 hours.

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
27
Carbohydrates
6.40 g
Dietary Fiber
0.71 g
Protein
0.66 g
Sodium
12.54 mg
Total Fat
0.15 g
Sat. Fat
0.04 g
Trans Fat
0.00 g