Fresh Fruit Mix
A recipe from Georgia Department of Education School Nutrition
Mixing six fruits creates a flavor-packed treat that’s easy to make and a student favorite for a refreshing snack.
Ingredients:
- 3 lbs Pineapple, chunks, canned
- 2 lbs + 4 oz Oranges, mandarin, segments, canned
- 2 lbs + 4 oz Grapes, red, seedless, destemmed, washed
- 2 lbs + 4 oz Grapes, green, seedless, destemmed, washed
- 1 lbs + 10 oz Blueberries, fresh, washed
- 2 lbs + 6 oz Strawberries, fresh, washed
Steps:
- Drain canned pineapple chunks and mandarin orange segments.
- Trim strawberries and cut in halves or quarters.
- In a large mixing bowl combine all the fruit and gently mix to combine.
- For service, portion 1/2 cup fruit mix into cups or place fruit mix in 4-inch skinny pans with 4-ounce spoodle for self-service.
- Cold hold, covered, until served.
- Serving is 1/2 cup.
No bare hand contact with ready to eat food.
Hold at 41°F or below.
Recipe Details
Harvest of The Month
Meal Components:
Fruit
Crediting Information
- 1/2 cup Fruit
HACCP Category:
Process #1 (No Cook)
Yield:
50
Portion Size:
1/2 cup
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 64 | cal |
| Saturated Fat: | <1 | g |
| Total Fat: | <1 | g |
| Sodium: | 2.4 | mg |
