Fresh Grapes
A recipe from Georgia Department of Education School Nutrition
Grapes make an excellent addition to school menus. The combination of red and green grapes not only adds vibrant color but also provides the sweet, tart, and tangy flavors that students love.
Ingredients:
- 8 lbs + 2 oz Grapes, red, seedless, fresh
- 8 lbs + 2 oz Grapes, green, seedless, fresh
Steps:
- Rub the fresh green and red grapes with the palms of your hands to remove from stems.
- Rinse the grapes in cool, clean, running water.
- Arrange the grapes in either 2-inch or 4-inch half or full hotel pans for serving. Alternatively, portion out 1/2 cup servings into clear containers for service.
No bare hand contact with ready to eat food.
Hold at 41°F or below.
Recipe Details
Meal Components:
Fruit
Crediting Information
- 1/2 cup Fruit
HACCP Category:
Process #1 (No Cook)
Portions:
100
Portion Size:
1/2 cup
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 57 | cal |
| Saturated Fat: | <1 | g |
| Total Fat: | <1 | g |
| Sodium: | 1.7 | mg |
Additional Recipe Photographs
