Fruit Cup J.Desserts (Puddings and Other Desserts) No.006
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|Yield: 100 Portions Each Portion: 1/2 Cup|
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|Pan Size: Temp.: |
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Apples | 4LB | | 1. Wash and core apples. Do not |
|Oranges | 4LB | | pare. |
| | | | 2. Peel oranges. |
|--------------------|----------|----------|-----------------------------------|
|Peaches, Canned | 6LB 12OZ| 3.00 Qrt | 3. Cut apples, oranges, peaches, |
|Pears, Canned | 6LB 10OZ| 3.00 Qrt | and pears into 3/4-inch |
|Pineapple, Canned | 13LB 8OZ| 1.50 Gal | pieces. Combine with pine- |
| | | | apple and juice from all |
| | | | fruits. |
| | | | 4. Cover and refrigerate until |
| | | | ready to serve. |
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VARIATION
1. AMBROSIA: Follow Steps 1 and 2. In Step 3, add 1 lb
(1 1/2 qt) chopped, prepared, sweetened coconut. Follow
Step 4.
2. BANANA FRUIT CUP: Follow Steps 1 and 2. In Step 3, omit
peaches and pears; add 10 lb bananas A.P. (30 bananas)
peeled and thinly sliced. Follow Step 4.
3. MELON FRUIT CUP: Follow Steps 1 and 2. In Step 3, omit
pineapple; add 12 lb pared and diced cantaloupe A.P.(5 to
6 cantaloupes). Follow Step 4.
4. STRAWBERRY FRUIT CUP: Omit Step 1. Follow Step 2. Follow
Step 3, omitting pears and apples; add 12 lb partially
thawed, frozen strawberries. Follow Step 4.