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Melon Cubes (Fresh)
½ cup fruit
Number of Portions: 100 Size of Portion: ½ cup
Recipe HACCP Process: #1 - No cook
- Fruits
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Cantaloupe Melons, Raw, #4204 | 17 pounds + 8 ounces |
Honeydew Melons, Fresh, #4207 | 20 pounds + 8 ounces |
DIRECTIONS
1. | Rinse the melons under cool, running water. Drain the melons thoroughly. |
2. | Peel the rind from the melons. Then remove the pith and the seeds. |
3. | Portion ½ cup of melon pieces with #8 scoop or 4 ounce spoodle in individual portion containers for service. CCP: Hold cut product under refrigeration 41 degrees F or lower. |
4. | Place the melons on the refrigerated portion of the line for service. CCP: Hold cut product under refrigeration (41 degrees F or lower) for a maximum of 1 day. |
5. | If serving individual portions, portion one individual portion container per serving. 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
- Melons are sensitive to extreme heat or cold.
- Flavor and texture can be improved if the product is held for a few days at 60 degrees F, prior to use.
- Use USDA Foods or Department of Defense (DoD) products when available.
Purchasing Guide
Refer to the USDA FNS Food Buying Guide for School Meal Programs and/or the item's product formulation statement for quantities to purchase if the recipe is altered.
Miscellaneous Notes
If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.