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Honeydew Cubes (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) |
|---|---|
Honeydew Melons, Fresh, #4207 | 41 pounds |
DIRECTIONS
1. | Rinse the melons under cool, running water. Drain the melons thoroughly and let them dry. |
2. | Peel the rind from the honeydew melons. Remove the seeds and pith. |
3. | Portion ½ cup of melon pieces with #8 scoop or 4 ounce spoodle in individual portion containers for service. Cover the portions of melons. Place them under refrigeration until ready for service. CCP: Hold cut product under refrigeration 41 degrees F or lower. |
4. | Place the melons on the refrigerated portion of the line for service. CCP: Hold cut product under refrigeration (41 degrees F or lower) for a maximum of 1 day. |
5. | If serving individual portions, portion one individual portion container. If serving melon from steamtable pans, portion with 4-ounce spoodle or # 8 scoop for ½ 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
- 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.
- 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.