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Watermelon Chunks (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) |
|---|---|
Watermelon, Fresh, #4216 | 33 pounds |
DIRECTIONS
1. | Rinse the watermelons under cool, running water. Drain the melons thoroughly and allow them to dry. |
2. | Cut the watermelons in half. CCP: Hold cut product under refrigeration 41 degrees F or lower. |
3. | Three options for service:
|
4. | Portion ½ cup of watermelon per serving. Each portion provides ½ cup of fruit. CCP: Cover and hold under refrigeration (41 degrees F or lower) ) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers. Refrigerate at 41 degrees F or lower. |
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 F, prior to use.
- Use USDA Foods or Department of Defense (DoD) products when available.
Serving Notes
Other options for service: Cut watermelon into cubes and portion ½ cup cut melons into individual serving dishes or place in 2-inch deep serving pans. If serving melon from the serving pan, portion with 4-ounce spoodle or # 8 scoop for ½ cup fruit.
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.