Recipe - Mixed Fruit Salad (Grapefruit)

7 One fourth pound ORANGES FRESH
9 pound APPLE FRESH
12 1/8 pound GRAPEFRUIT FRESH
4 pound LETTUCE FRESH

1. TRIM, WASH AND PREPARE FRUITS AND LETTUCE AS DIRECTED ON RECIPE CARD
MGUIDELINES.

2. COMBINE GRAPEFRUIT, APPLES AND ORANGES; COVER; REFRIGERATE.

3. PLACE 1 LETTUCE LEAF ON A 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. WILL YIELD 12 LB
DICED
MELON; 23 LB 2 OZ FREDSH 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 One half QT1 1/2NO. 10 CN) CANNED PEAR
HALVES, CUT IN HALF, MAY BE USED FOR PEAR QUARTER 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 WHIT 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 (4NO. 3 CYL CN) CANNED GRAPEFRUIT MAY BE
USED FOR 12NO. 303 CN CANNED GRAPEFRUIT.

Recipe Number: M03507

SERVING SIZE: 4 One half OZ

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.