Harvest Fruit Salad
A recipe from Georgia Department of Education School Nutrition
Sliced peaches, plums, and pears are tossed in a flavorful honey dressing with cinnamon and vanilla. The result is delicious and simply slicing these fruits can do a lot to increase fruit consumption.
Ingredients:
- 10 1/2 lbs Peaches, fresh, size 64 & 60, whole
- 7 1/2 lbs Plums, fresh, purple, red, or black, 2-inch diameter, whole
- 7 lbs Pears, fresh, 100 count, whole
- 1 qt Honey
- 1/4 cup Spice, cinnamon, ground
- 2 cup Water, tap
- 1/4 cup Vanilla
Steps:
- Remove stickers from peaches, pears, and plums, if needed. Then rinse all in cool, running water.
- In a large mixing bowl, combine the honey and cinnamon. Whisk to incorporate the cinnamon.
- Add the water and vanilla to honey mixture. Whisk to combine.
- Use a sectionizer with the "apple" wedge blade to cut pears into 6 identical slices and remove core. Slice pears and discard cores.
- Cut the peaches and plums in half. Remove and discard pits. Using chef knife, cut peaches and plums into slices.
- Add all the sliced fruit to bowl with honey dressing and gently toss to fully coat.
- Place in 4-inch skinny pans or 4-inch half hotel pans for service.
- Cold hold, covered, for service.
- Place on serving line with 4-ounce spoodle.
- Serving is 1/2 cup.
No bare hand contact with ready to eat food.
The cinnamon will distribute more evenly when first added to the honey and stirred.
Evenly distribute remaining honey dressing from the bowl by pour over the fruit in serving pans.
Hold at 41°F or below.
Pears do not need to be batched throughout service. The flavor enhances over time and this recipe can be prepared early.
Recipe Details
Harvest of The Month
Meal Components:
Fruit
Crediting Information
- 1/2 cup Fruit
HACCP Category:
Process #1 (No Cook)
Yield:
120
Portion Size:
1/2 cup
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 80 | cal |
| Saturated Fat: | <1 | g |
| Total Fat: | <1 | g |
| Sodium: | <1 | mg |
