Tropical Fruit Salad

Name: Tropical Fruit Salad
Ingredients: 1 qts + 2 2/3 Tbsp Water; ½ cup + 1 tsp Sugar (brown, packed ); 2 2/3 Tbsp + 1/3 tsp Cinnamon (ground ); 10 lbs + 7 oz Pineapple (canned, juice packed, drained or fresh, cubed ); 5 lb + 3 1/3 oz Strawberries (raw ); 3 lb + 2 oz Kiwi (fresh )

Print Recipe

Recipe HACCP Process:

#1 No Cook

Serving Size:

1/2 cup

Yield: 50 servings

Source:

JSI Back to Basics: Latin American Cuisine Recipe (adapted from: Goya)

Ingredients

1 qts + 2 2/3 Tbsp Water
½ cup + 1 tsp Sugar, brown, packed
2 2/3 Tbsp + 1/3 tsp Cinnamon, ground
10 lbs + 7 oz Pineapple, canned, juice packed, drained or fresh, cubed
5 lb + 3 1/3 oz Strawberries, raw
3 lb + 2 oz Kiwi, fresh

Instructions:

In a saucepan over medium-high heat, bring water, sugar, and cinnamon to a boil. Stir occasionally until sugar dissolves and liquid reduces to 1?4 cup, about 3 minutes.
Remove from heat, let cool to room temperature.
Wash and cut strawberries and kiwi into 2-inch chunks. Drain the pineapple.
In a large bowl, combine fruit with cinnamon sauce and stir well.
Hold for cold service at 41°F or lower.

Nutritional Analysis:

Calories: 98.29kcalCarbohydrates: 24gProtein: 1.12gFat: 0.39gSaturated Fat: 0.02gTrans Fat: 0gCholesterol: 0mgSodium: 3.72mgFiber: 3.22gSugar: 20.48g

Meal Component Information:

Fruit – 0.5 cup

Note:

Choose USDA foods whenever available to save on cost. Note yield, crediting, and
nutritionals may change if substituted.