Persimmon Fruit Salad
A recipe from Bulloch County School Nutrition
This recipe comes from Bulloch County Schools and features Fuyu persimmons. Fuyu persimmons have a sweet and slightly tangy flavor with a hint of honey. The texture is smooth and crisp, similar to an apple and do not need to be peeled. The sweet tastiness from red grapes, acidity the pineapple tidbits add, the persimmons, and the delicate honey mint citrus dressing make this fruit salad make this one of the best fruit salads!
Ingredients:
- 23 lbs Persimmons, Fuyu, fresh, whole
- 3 #10 can Pineapple, tidbits, canned
- 11 lbs Grapes, red, seedless
- 1 gal + 1 cup Honey Mint Citrus Dressing
Steps:
- Make the Honey Mint Citrus Dressing, follow the recipe linked above.
- Remove stickers from persimmons, if needed. Remove leaves and then rinse the persimmons in cool, running water.
- Remove stems from grapes. Then rinse the grapes in cool, running water.
- Drain pineapple tidits.
- Use a sectionizer with the "apple" wedge blade to cut persimmons into 6 identical slices and remove core. Slice persimmons and discard cores.
- Add the sliced persimmons to a large mixing bowl with pineapple tidbits and grapes. Pour over the Honey Mint Citrus 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.
Evenly distribute remaining dressing from the bowl by pouring over fruit in serving pans.
Hold at 41°F or below.
Does not need to be batched throughout service. The flavor enhances over time and this recipe can be prepared early.
Recipe Details
Meal Components:
Fruit
Crediting Information
- 1/2 cup Fruit
HACCP Category:
Process #1 (No Cook)
Yield:
200
Portion Size:
1/2 cup
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 84 | cal |
| Saturated Fat: | <1 | g |
| Total Fat: | <1 | g |
| Sodium: | 36 | mg |
