Source: MRS 2020
MRS: 1244 — Fruit (1200s)

Fresh Fruit Bowl

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

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Apples, Raw, Red Delicious, #4202
25  each
Pears, Raw, Bartlett or D-Anjou, #4212
25  each
Oranges, Navel or Valencia, #4211
25  each
Bananas, Raw, Regular, Green Tips, #4203
25  each
DIRECTIONS

1.

Rinse fruit under cool running water. Drain.

2.

After rinsing and draining, place in pan, cover, and store at room temperature until time for service. Fruit, except bananas, can be refrigerated for cold service.

3.

Prior to service, place in a large, clean bowl on the serving line.

4.

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

CCP: Refrigerate fruit for service at 41 degrees F or lower. Any leftover fruit should be refrigerated for service later in the week.

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.
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.

Serving Notes

Optional service is to portion fruit individually for student selection.

May serve any combination of the fruits listed in the ingredients. 

Nutrients Per Serving
Calories
84
Carbohydrates
21.72 g
Dietary Fiber
3.65 g
Protein
0.87 g
Sodium
1.00 mg
Total Fat
0.24 g
Sat. Fat
0.05 g
Trans Fat
0.00 g