Source: MRS 2021
MRS: 6790 — Fruit (6500s)

Mandarin Fruit Cup (Canned)

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

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Fruit Cocktail, Canned in Lite Syrup, Bulk, #2404
3  #10 cans + 6 1/2 cups
Oranges, Mandarin, (Tangerine), #2410
1  #10 can
DIRECTIONS

1.

Chill the cans of fruit in the refrigerator overnight.

CCP: Hold under refrigeration (41 degrees F or lower).

2.

Open the cans and do not drain the liquid.

3.

Combine the fruit cocktail and Mandarin oranges in a large bowl.

4.

Portion with a 4 ounce spoodle or #8 scoop into individual portion containers. Cover and refrigerate until time for service.

ALTERNATE INSTRUCTIONS: Place the fruit in 2 inch deep serving pans. Cover and place under refrigeration until ready for service.

CCP:  Hold the product under refrigeration (41 degrees F or lower) until ready for service.

5.

If serving the Mandarin Orange fruit cups from the serving pan, portion with 4 ounce spoodle or # 8 scoop  for ½ cup fruit. If serving individual portions, portion 1 individual portion container per serving.
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.

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.
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.

Nutrients Per Serving
Calories
49
Carbohydrates
12.78 g
Dietary Fiber
0.96 g
Protein
0.41 g
Sodium
4.53 mg
Total Fat
0.08 g
Sat. Fat
0.01 g
Trans Fat
0.00 g