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Waldorf Tropical Fruit Cup
½ cup fruit
Number of Portions: 100 Size of Portion: ½ cup
Recipe HACCP Process: #1 - No cook
- Fruits
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Apples, Raw, Red Delicious, #4202 | 5 pounds + 8 ounces |
Lemon Juice, Canned/Bottled, #2247 | 1/2 cup |
Fruit, Tropical, Bulk, #2405 | 3 #10 cans |
DIRECTIONS
1. | Chill the cans of fruit overnight in the refrigerator. Open the cans of tropical fruit salad and do not drain the liquid. CCP: Refrigerate at 41 degrees F or lower. |
2. | Wash the apples in cool, running water, then drain. |
3. | Slice the apples into wedges (6 slices per apple) using apple wedger with a corer. |
4. | Place the apple wedges in a large bowl. Sprinkle the apples with lemon juice to prevent discoloration. |
5. | Open the cans of tropical fruit and do not drain. |
6. | Add the tropical fruit to the apples in the large bowl. Toss the ingredients gently to mix well. |
7. | Cover with plastic wrap and refrigerate until ready for service. CCP: Cover and refrigerate at 41 degrees F or lower. Hold for service. |
8. | Portion with 4 ounce spoodle or #8 scoop in individual portion container for serving. Each portion provides ½ cup of fruit. CCP: Cover and hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 |
Production Notes
Use commodity products or Department of Defense (DoD) Fresh Fruit and Vegetable Program products when available.
Nutrients Per Serving
Illustrated Presentation of Waldorf Tropical Fruit Cup
| 1. |  1 serving of Waldorf Tropical Fruit Cup |