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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 melons under cool, running water. Drain the melons thoroughly. |
2. | Cut 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: Hold cut product under refrigeration (41 degrees F or lower) for a maximum of 1 day. Leftovers should be covered, labeled, and dated. Refrigerate at 41 degrees F or lower. |
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 canned).
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
Other options for service:
Cut watermelon into cubes and portion ½ cup cut melons into individual serving dishes or place in 2 inch deep steamtable pans. If serving melon from the steam table pans, portion with 4 ounce spoodle or # 8 scoop for ½ cup fruit.