Peaches (Fresh)

Meal Component Contribution:
½ cup fruit
Number of Portions: 100 Size of Portion: 1 each
Recipe HACCP Process: #1 - No cook

Fruits

INGREDIENT	MEASURE (FOR 100 SERVINGS)
Peaches, Raw	100 each , (4 per pound)

DIRECTIONS

1.	Chill the peaches in the refrigerator. CCP: Hold product under refrigeration (41 degrees F or lower).
2.	Rinse the peaches under cool, running water. Drain the peaches thoroughly and allow them to dry.
3.	Portion one peach per serving. Each portion provides ½ cup of fruit. CCP: Hold under refrigeration (41 degrees F or lower). Cover, label, and date any leftovers. Refrigerate at 41 degrees F or lower.

Production Notes

- Chill the peaches in the refrigerator.
- Use 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.

Nutrients Per Serving

Calories

Carbohydrates

14.31 g

Dietary Fiber

2.25 g

Protein

1.37 g

Sodium

0.00 mg

Total Fat

0.38 g

Sat. Fat

0.00 g

Trans Fat