Ingredients
| Pineapple tidbits, canned, drained#10 can | 1 each |
| Peaches, diced, canned, with light syrup, undrained#10 can | 1 each |
| Apples, raw, with skin(3 pounds, 8 ounces), 10-12 apples | 3.5 pounds |
| Blueberries, fresh2 pints | 24 ounces |
Instructions
- Place a 2-inch perforated pan inside a 4-inch counter pan. Open can of pineapple tidbits and drain well using perforated pan as a colander.
- Place 1 can of drained pineapple into a 4-inch deep full-size steam table pan.
- Open canned peaches and place one #10 can into pan with pineapple tidbits.
- Rinse apples under running water and drain in a colander. Cut apples in half using a chef’s knife. Cut halves into quarters. Carefully remove the core by cutting on the diagonal. Cut each wedge into 3 or 4 large dices. To prevent browning after cutting each apple, immediately place in the pan with the canned fruit.
- Rinse blueberries under running water. Add 2 pints (~12 ounces) to each pan of fruit by gently folding in berries to prevent bursting.
- For quality, hold and serve at 41˚F or below.
- Serve using 4 oz spoodle.
Recipe Notes
CCP: No bare hand contact with ready to eat food.
Portion Size: ½ cup