Name: Fruit Cup
Ingredients: 3 lb ORANGES FRESH; 3 1/2 lb APPLE FRESH; 6 3/4 lb PINEAPPLE SLICED #10; 6 3/4 lb PEACHES SLICE #2 1/2; 6 5/8 lb PEARS #10

CATEGORY	CUISINE	TAG	YIELD
			100	Servings

INGREDIENTS

3	lb	ORANGES FRESH
3 1/2	lb	APPLE FRESH
6 3/4	lb	PINEAPPLE SLICED #10
6 3/4	lb	PEACHES SLICE #2 1/2
6 5/8	lb	PEARS #10

INSTRUCTIONS

1.  DRAIN PEACHES AND PEARS.  RESERVE JUICES.  CUT FRUIT INTO 3/4 INCH
PIECES.
2.  COMBINE PINEAPPLE WITH PEACHES, PEARS AND JUICES FROM ALL FRUIT.
3.  ADD ORANGES.
4.  QUICKLY (TO PREVENT DISCOLORATION) COMBINE APPLES WITH FRUIT MIXTURE;
MIX THOROUGHLY.
5.  COVER, REFRIGERATE UNTIL READY TO SERVE.
  :
NOTE:  1.  IN STEP 3, 4 LB 4 OZ FRESH ORANGES A.P. (11 ORANGES) WILL YIELD
3 LB PEELED ORANGES.
2.  IN STEP 4, 4 LB 2 OZ FRESH APPLES A.P. (11 APPLES) WILL YIELD
3 LB 8 OZ CORED APPLES.
Recipe Number: J00600
SERVING SIZE: 1/2 CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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