Desserts - Pastries & Pies

Recipe#373

Banana Fruit Cup

Servings: YIELD: 100 Portions (3 1/4 Gallons)
Portions: 1/2 Cup Each
Pan Size:
Temperature:

INGREDIENTS

A.P. 10 apples (4 lb) fresh, eating
A.P. 12 oranges (4 lb) fresh,
1 1/2 gal (13 lb 8 oz or 2-No. 10 cn) pineapple chunks or tidbits, canned
A.P. 30 bananas (10 lbs) peeled, thinly sliced

INSTRUCTIONS

Wash and core apples. Do not pare. Peel oranges. Cut apples, oranges, and thinly sliced bananas into 3/4-inch pieces. Combine with pineapple and juice from all fruits. Cover and refrigerate until ready to serve.

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