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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. CCP: Hold under refrigeration (41 degrees F or lower). |
2. | Open the cans of pears and do not drain the liquid. Pour the pears into a large bowl. |
3. | Rinse the kiwifruits in cool, running water. Drain the kiwifruit thoroughly and allow them to dry thoroughly. |
4. | Peel the kiwifruit. Cut each kiwifruit in half (shortways), then cut each half into four wedges. |
5. | Add the kiwifruit wedges to the pears. CCP: Cover and hold the product under refrigeration (41 degrees F or lower) until ready for service. |
6. | Place the Kiwifruit and Pear Medley on the line for service. CCP: Hold product under refrigeration (41 degrees F or lower). |
7. | 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 products when available.
- Chill the cans of pears in the refrigerator.
Purchasing Guide
Refer to 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.