Source: MRS 2020
MRS: 1249 — Fruit (1200s)

Tropical Fruit (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, Tropical, Bulk, #2405
4  #10 can(s) + 9 3/4 cup(s)
DIRECTIONS

1.

Do not drain fruit.

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

2.

Portion ½ cup of fruit cocktail into individual serving dishes or place in 2 inch deep serving pans.
Cover and place under refrigeration until ready for service.

3.

If serving fruit cocktail from the serving pan, portion with 4 ounce spoodle or # 8 scoop  for ½ cup fruit.
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 (such as another type of canned fruit).
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

Tropical fruit may be poured into serving line pans and portioned for service on the service line.

Nutrients Per Serving
Calories
126
Carbohydrates
32.73 g
Dietary Fiber
1.90 g
Protein
0.60 g
Sodium
3.00 mg
Total Fat
0.15 g
Sat. Fat
0.03 g
Trans Fat
0.00 g