Search the recipe database
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) |
|---|---|
Fruit, Tropical, Bulk, #2405 | 3 #10 cans |
Apples, Raw, Red Delicious, #4202 | 5 pounds + 8 ounces |
Lemon Juice, Canned/Bottled, #2247 | 1/2 cup |
DIRECTIONS
1. | Chill the cans of fruit in the refrigerator CCP: Hold product under refrigeration (41 degrees F or lower). |
2. | Rinse the apples in cool, running water. Drain the apples thoroughly and allow them to dry. |
3. | Slice the apples into wedges (6 slices per apple) using an apple wedger with a corer. |
4. | Place the apple wedges in a large bowl. Sprinkle the apples with lemon juice to prevent discoloration. CCP: Cover and refrigerate at 41 degrees F or lower. Hold for assembly, |
5. | Open the cans of tropical fruit salad. Do not drain the juice off. |
6. | Cover the Tropical Waldorf Salad with plastic wrap and refrigerate it until ready for service
|
7. | Portion with 4-ounce spoodle or #8 scoop in individual portion container 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 |
Production Notes
- Chill cans of fruit in the refrigerator.
-Use USDA Foods or Department of Defense (DOD) products when available.
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
Illustrated Presentation of Waldorf Tropical Fruit Cup
| 1. |  1 serving of Waldorf Tropical Fruit Cup |