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Pear and Kiwifruit Medley
½ cup fruit
Number of Portions: 100 Size of Portion: ½ cup
Recipe HACCP Process: #1 - No cook
- Fruits
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Pears, Canned, Light Syrup, Diced, #2414 | 2 #10 cans + 4 cups |
Kiwi Fruit, Fresh, Whole, #4208 | 50 each |
DIRECTIONS
1. | Chill the cans of pears in the refrigerator overnight. CCP: Hold under refrigeration (41 degrees F or lower). |
2. | Open the cans and do not drain liquid. Pour the pears into a large bowl. |
3. | Rinse the kiwifruits in cool, clean, running water, then drain them thoroughly. |
4. | Peel the kiwifruits, then cut them into wedges. |
5. | Add the kiwifruits to the pears. CCP: Cover and hold the product under refrigeration (41 degrees F or lower) until ready for service. |
6. | Portion with 4 ounce spoodle or # 8 scoop (½ cup) per serving. Each portion provides ½ cup fruit. CCP: Hold under refrigeration (41 degrees F or lower). Cover, label, and date any leftovers. 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.