MEASURE (FOR 100 SERVINGS)
Honeydew Melons, Fresh, #4207
Rinse melons under cool running water. Drain.
Peel rind from honeydew melons. Remove seeds and pith. Cube melons into bite size pieces.
Portion ½ cup cut melons into individual serving dishes or place in 2 inch deep serving pans. Cover and place under refrigeration until ready for service.
CCP: Hold cut product under refrigeration 41 degrees F or lower.
If serving honeydew from the serving pan, portion with 4 ounce spoodle or # 8 scoop for 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.
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 other types of fruit).
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.
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