Source: MRS 2020
MRS: 1226 — Fruit (1200s)

Grapes (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)
Grapes, Red/Green, Seedless, Bulk, Fresh, #4206
20  pounds
DIRECTIONS

1.

Rinse grapes in cool running water. Drain.

2.

Portion ½ cup (about 18 grapes) into individual serving dishes.

3.

Cover and chill until ready for service.

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

4.

Portion ½ cup of grapes 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 (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.

Use loose grapes to garnish fresh-cup melons or other fruit combinations.
Use a variety of grapes for added color.
Using scissors, snip clusters so clusters are uniform in size or purchase "lunch bunch" grapes.

Serving Notes

Avoid grapes that are soft, wrinkled, or wilted.

Miscellaneous Notes

Store grapes unwashed.

Nutrients Per Serving
Calories
61
Carbohydrates
15.56 g
Dietary Fiber
0.82 g
Protein
0.57 g
Sodium
2.00 mg
Total Fat
0.32 g
Sat. Fat
0.10 g
Trans Fat
0.00 g