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Source: MRS 2026
MRS: 6900 — Fruit (6500s)
Plums (Fresh)
Meal Component Contribution:
½ cup fruit
Number of Portions: 100 Size of Portion: 1 plum
Recipe HACCP Process: #1 - No cook
½ cup fruit
Number of Portions: 100 Size of Portion: 1 plum
Recipe HACCP Process: #1 - No cook
- Fruits
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Plums, Red, Fresh, #4213 | 21 pounds |
DIRECTIONS
1. | Rinse the plums under cool, running water. Drain them thoroughly. |
2. | Refrigerate the plums until ready for service. CCP: Cover and hold under refrigeration (41 degrees F or lower) until ready for service. |
3. | Portion one plum per serving. Each portion provides ½ cup fruit. CCP: Cover and hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers. Refrigerate at 41 degrees F or lower. |
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.
Nutrients Per Serving
Calories
44
Carbohydrates
10.88 g
Dietary Fiber
1.33 g
Protein
0.67 g
Sodium
0.00 mg
Total Fat
0.27 g
Sat. Fat
0.02 g
Trans Fat
0.00 g