| Ingredients | Weights | Measure |
| cantaloupe | 50 melons 25 melons |
1/2 melon per serving 1/4 melon per serving |
| honeydew, large/jumbo PLUS 20-25 limes for wedges |
13 melons | 1/8 melon per serving |
| honeydew, small PLUS 20-25 limes for wedges |
25 melons | 1/4 melon per serving |
| grapes | 24 to 30 pounds | |
| watermelon | 76 to 100 pounds | |
| frozen fruit for small fruit garnish, cut up |
24 pounds |
A note about Melons
All melons should be washed before cutting. During the growing and shipping they are exposed to molds, fertilizers, pesticides and dirt. Protect those you serve by taking time to clean them properly before cutting.
Cantaloupe and other rough-skinned melons should be scrubbed with a vegetable brush. Then put them through a disinfectant rinse (1 tablespoon plain chlorine bleach per quart of water) and two clear rinses.