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Guidelines For Fruit Bars 1
Source: U.S. Department of Defence

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A. GENERAL INFORMATION No. 13(1)
GUIDELINES FOR FRUIT BARS
Fruit bars provide important sources of nutrients such as Vitamins A and C, and fiber. All fruits are low in fat and
calories and none contain cholesterol. They may be set up for service at breakfast, lunch, dinner and brunch meals. A
variety of fresh, canned and frozen fruits may be used.
Preparation: Wash all fresh fruits except bananas. Drain well. Refrigerate until ready to serve. Keep bananas in a
cool, dry place until ready to serve.
100 PORTIONS
ITEM
PORTION SIZE
A.P. WEIGHT OR
E.P.
CONTAINER
Apples, canned, drained
1/4 cup (1-1/2 oz)
13 lb 8 oz (2-No. 10 cn)
12 lb
Apples, fresh, eating
1 apple (6 oz)
37 lb 8 oz
Applesauce, canned
1/4 cup (2 oz)
14 lb 10 oz (2-1/6-No. 10 cn)
Apricots, canned, halves,
3 halves (1-1/2 oz)
20 lb 4 oz (3-No. 10 cn)
11 lb 10 oz
drained
Apricots, fresh
2 apricots (2-1/2 oz)
16 lb 11 oz
Bananas, fresh, peeled,
1/2 cup (2-1/2 oz)
28 lb
18 lb 3 oz
sliced
Bananas, fresh
1 banana (6 oz)
40 lb



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