Source: MRS 2020
MRS: 1236 — Fruit (1200s)

Honeydew 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)
Honeydew Melons, Fresh, #4207
41  pounds
DIRECTIONS

1.

Rinse melons under cool running water. Drain.

2.

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

3.

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.

4.

If serving honeydew 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 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.

Nutrients Per Serving
Calories
67
Carbohydrates
16.90 g
Dietary Fiber
1.49 g
Protein
1.00 g
Sodium
33.00 mg
Total Fat
0.26 g
Sat. Fat
0.07 g
Trans Fat
0.00 g