INGREDIENTS

INSTRUCTIONS

1.  TRIM, WASH AND PREPARE FRUITS AND LETTUCE AS DIRECTED BY RECIPE CARD
M-GUIDELINES.
2.  COMBINE PINEAPPLE, APPLE AND BANANAS; COVER; REFRIGERATE.
3.  PLACE 1 LETTUCE LEAF ON SERVING DISH; ARRANGE FRUIT ON LETTUCE; COVER;
REFRIGERATE UNTIL READY TO SERVE.
NOTE:  1.  IN STEP 1:  10 LB 6 OZ BANANAS A.P. (30 BANANAS) WILL YIELD
6 LB 12 OZ PEELED, SLICED BANANAS; 11 LB 8 OZ FRESH APPLES A.P. (30 APPLES)
WILL YIELD 9 LB DICED APPLES; 17 LB 2 OZ FRESH CANATALOUPE A.P. WILL
YIELD 8 LB 12 OZ DICED CANATALOUPE; 8 LB 7 OZ FRESH GRAPES A.P. WILL YIELD
7 LB 8 OZ SEEDED GRAPES; 26 LB 1 OZ FRESH HONEYDEW OR HONEYBALL MELON
A.P. WILL YIELD 12 LB DICED MELON; 28 LB 8 OZ FRESH PERSIAN MELON A.P.
WWILL YIELD 12 LB DICED MALON; 23 LB 2 OZ FRESH GRAPEFRUIT A.P. WILL
YIELD 12 LB 1 OZ GRAPEFRUIT SECTIONS; 10 LB 4 OZ FRESH ORANGES A.P. WILL
YIELD 7 LB 4 OZ ORANGE SECTIONS; 4 LB 5 OZ FRESH LETTUCE A.P. WILL
YIELD 4 LB TRIMMED LETTUCE.
NOTE:  2.  IN STEP 2, 9 LB 15 OZ (4 1/2 QT-1 1/2-NO. 10 CN) CANNED PEAR
HALVES, CUT IN HALF, MAY BE USED FOR PEAR QUARTERS OR SLICES.
NOTE:  3.  IN STEP 2, CUT OFF A THIN SLICE FROM TOP AND BOTTOM OF EACH
GRAPEFRUIT OR ORANGE; PLACE ON CUTTING  BOARD. START AT TOP AND CUT
TOWARD 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.
NOTE:  4.  IN STEP 2, 12 LB 8 OZ (4-NO. 3 CYL CN) CANNED GRAPEFRUIT MAY
BE USED FOR 12-NO. 303 CN CANNED GRAPEDFRUIT.
Recipe Number: M03512
SERVING SIZE: 4 1/4 OZ
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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