Fruit Cups (Fresh)

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

Fruits

INGREDIENT	MEASURE (FOR 100 SERVINGS)
Apples, Raw, Red Delicious, #4202	5 pounds
Bananas, Raw, Regular, Green Tips, #4203	5 pounds
Juice, Pineapple, Unsweetened, Canned, 46 ounces, #2409	2 cups
Cherries, Maraschino, Red, Halves, #2402	1 cup
Fruit Cocktail, Canned in Lite Syrup, Bulk, #2404	2 #10 cans

DIRECTIONS

1.	Rinse the apples and bananas under, cold, clean, running water. Drain the fruit thoroughly.
2.	Dice the apples into bite-sized pieces. Place them in a large bowl.
3.	Peel the bananas, then slice them in ¼-inch thick rounds. Add the banana slices to the bowl with the apples.
4.	To prevent the apples and bananas from browning, mix them with the pineapple juice.
5.	Drain the cherries. Rinse the cherries lightly before adding them to the fresh fruit.
6.	Open the cans of fruit cocktail. Do not drain the fruit cocktail. Mix the fresh fruit with the fruit cocktail.
7.	Portion ½ cup of fruit with a #8 scoop or 4 ounce spoodle into individual portion containers for service. Cover the fruit and chill it until time for service. ALTERNATE INSTRUCTIONS: Place the fruit mixture in serving line pans. Cover the pans and chill them until time for service. CCP: Hold cut product under refrigeration (41 degrees F or lower).
8.	If serving individual portions, portion one individual portion container per serving. If serving fruit from the serving pan, portion with 4 ounce spoodle or # 8 scoop for ½ cup fruit. Each portion provides ½ cup fruit. CCP: 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

- Chill the cans of fruit cocktail overnight in the refrigerator.
- 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.

Nutrients Per Serving

Calories

Carbohydrates

16.48 g

Dietary Fiber

1.84 g

Protein

0.58 g

Sodium

3.00 mg

Total Fat

0.17 g

Sat. Fat

0.04 g

Trans Fat

0.00 g