Source: MRS 2020
MRS: 1234 — Fruit (1200s)

Melon Cubes (Fresh)

Meal Component Contribution:
1/2 cup fruit
Number of Portions: 100  Size of Portion: 1/2 cup
Recipe HACCP Process: #1 - No cook
Fruits
  •  Fruits

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Cantaloupe Melons, Raw, #4204
15  pounds
Honeydew Melons, Fresh, #4207
20 1/2 pounds
DIRECTIONS

1.

Rinse melons under cool running water. Drain.

2.

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

3.

Combine cut melons and portion 1/2 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 melon from the serving pan, portion with 4 ounce spoodle or # 8 scoop  for 1/2 cup fruit.
Each portion provides 1/2 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 fruits).
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

Melons are sensitive to extreme heat or cold.
Flavor and texture can be improved if product is held for a few days at 60 F, prior to use.

Nutrients Per Serving
Calories
57
Carbohydrates
14.00 g
Dietary Fiber
1.36 g
Protein
1.07 g
Sodium
28.00 mg
Total Fat
0.26 g
Sat. Fat
0.07 g
Trans Fat
0.00 g