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Kiwifruit Wedges (Fresh)
½ cup fruit
Number of Portions: 100 Size of Portion: 3 halves
Recipe HACCP Process: #1 - No cook
- Fruits
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Kiwi Fruit, Fresh, Whole, #4208 | 150 each |
DIRECTIONS
1. | Rinse kiwifruit under cool running water. Drain. |
2. | Slice kiwifruits in half. |
3. | Portion 3 halves in individual serving dishes or place in serving line pans, cover, and store in refrigerator until time for service. Each portion provides ½ cup of fruit. CCP: Refrigerate fruit for service at 41 degrees F or lower. Any leftover fruit should be refrigerated for service later in the week. |
Production Notes
For service, kiwifruits can be peeled.
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.
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
An optional service is to serve with spoon and children can scoop out fruit.