Mixed Fruit Salad M.Salads, Salad Dressings, and Relishes No.035
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|Yield: 100 Portions Each Portion: 1/3 to 1/2 Cup|
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|Pan Size: Temp.: |
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
| | | | 1. Trim, wash, and prepare fruits |
| | | | and lettuce as directed on |
| | | | Recipe Card M-G-1. |
|--------------------|----------|----------|-----------------------------------|
|Bananas | 6LB 12OZ| 5.50 Qrt | 2. Combine any three fruits; |
|Apples | 9LB | 2.50 Gal | cover; refrigerate. |
|Apricots, Canned | 10LB 2OZ| 4.50 Qrt | |
|--------------------|----------|----------|-----------------------------------|
|Cantaloupe | 8LB 12OZ| 1.25 Gal | |
|Grapes | 7LB 8OZ| 1.25 Gal | |
|Honeydew | 12LB | 3.00 Gal | |
|Grapefruit, Canned | 12LB | 1.50 Gal | |
|Oranges | 7LB 4OZ| 3.50 Qrt | |
|--------------------|----------|----------|-----------------------------------|
|Peaches, Canned | 10LB 2OZ| 4.50 Qrt | |
|Pears, Canned | 9LB 15OZ| 4.50 Qrt | |
|Pineapple, Canned | 10LB 2OZ| 4.50 Qrt | |
|--------------------|----------|----------|-----------------------------------|
|Lettuce | 4LB | | 3. Place 1 lettuce leaf on |
| | | | serving dish; arrange fruit |
| | | | on lettuce. Cover; refrigerate |
| | | | until ready to serve. |
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NOTE: 1. In Step 1: 10 lb 6 oz bananas A.P. (30 bananas) will yield
6 lb 12 oz peeled bananas. 11 lb 8 oz fresh apples A.P. (30
apples) will yield 9 lb pared, cored apples.
2. In Step 1: 17 lb 2 oz fresh cantaloupe A.P. will yield 8 lb
12 oz pared cantaloupe. 8 lb 7 oz fresh grapes A.P. will
yield 7 lb 8 oz seeded grapes.
3. In Step 1: 26 lb 1 oz fresh honeydew or honeyball melon A.P.
will yield 12 lb pared melon. 28 lb 8 oz fresh Persian melon
A.P. will yield 12 lb pared melon.
4. In Step 1: 10 lb 4 oz fresh oranges A.P. will yield 7 lb
4 oz peeled oranges. 4 lb 5 oz fresh lettuce A.P. will yield
4 lb trimmed lettuce.
5. In Step 2, bananas may be dipped in solution of antioxidant
and water to prevent discoloration. See Recipe A-20.
6. In Step 2, 4 1/2 qt (1 1/2-No. 10 cn) canned pear halves,
cut in half, may be substituted for pear quarters or slices.
7. In Step 2, cut off thin slice from top & bottom of each
orange. Place on cutting board. Start at top & cut toward
board to remove skin and membranes. Continued on note 8.
8. Note 7 continued: Cut along each side of each dividing
membrane from outside to middle of core. Remove section by
section.