Servings: 100 Portions
Portions: 1/3 to 1/2 Cup Each
4 lb. lettuce
FRUITS: (ANY THREE)
5-1/2 quart (6 lb 12 oz) bananas, fresh, peeled, sliced
2-1/2 gallon (9 lb) apples, fresh, peeled, cored, and diced, in l/2-inch cubes
4-1/2 quart (10 lb 2 oz or 1 1/2-No. 10 can) apricots, canned
1-1/4 gallon (8 lb 12 oz) cantaloupe, peeled, and diced, in 1-inch cubes
1-1/4 gallon (7 lb 8 oz) grapes, seeded, cut in half
2 gallon (12 lb) honeydew melon, diced, in 1-inch cubes
1-1/2 gallon (12 lb or 12-No. 303 can) grapefruit, canned
3-1/2 quart (7 lb 4 oz or approx. 25) oranges, peeled, sectioned
4-1/2 quart (10 lb 2 oz or 1 1/2-No. 10 can) peaches, canned, quarters or slices
4-1/2 quart (9 lb 15 oz or 1 1/2-No. 10 can) pears, canned, quarters
4-1/2 quart (10 lb 2 oz or 1 1/2-No. 10 can) pineapple, canned, chunks or tidbits
Trim, wash, and prepare lettuce. Combine any three fruits, cover and refrigerate. Drain fruit. Arrange fruit on lettuce.
NOTE:
10 lb bananas A.P. (30 bananas) will yield 6 lb 12 oz peeled bananas. If bananas are used, slice directly into the fruit mixture to prevent darkening.
11 lb 14 oz fresh apples A.P. (30 apples) will yield 9 lb peeled, cored apples.
17 lb 8 oz fresh cantaloupe A.P. will yield 8 lb 12 oz peeled cantaloupe.
20 lb fresh honeydew melon A.P. will yield 12 lb peeled melon.
12 lb fresh grapes A.P. will yield 7 lb 8 oz seeded grapes.
10 lb fresh oranges A.P. will yield 7 lb 4 oz peeled oranges.
4-1/2 quart (1 1/2-No. 10 can) canned pear halves, cut in half may be substituted for pear quarters.
5 lb 8 oz lettuce A.P. will yield 4 lb trimmed lettuce.