Servings: 100 Portions
Portions: 2 Orange, 3 Grapefruit Sections Each
35 each A.P. (35 lb) grapefruit, fresh
36 each A.P. (12 lb 8 oz) oranges, fresh
4 lb lettuce, fresh, trimmed
Trim, wash, and prepare salad fruits and lettuce. Peel and section grapefruit and oranges. Cut off a thin slice from the top and bottom of each grapefruit and orange; place on cutting board. Start at the top and cut toward the board to remove skin and white membranes. Cut along each side of each dividing membrane from outside to middle of core. Remove section by section. Place 1 lettuce leaf on each serving dish; add orange and grapefruit sections. Cover; refrigerate until ready to serve.
NOTE:
4 lb 5 oz fresh lettuce A.P. will yield 4 lb trimmed lettuce.
Other sizes and types of pans may be used.
24-No. 303 can canned grapefruit sections may be used; drain well.