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banana fruit cup

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    Source: www.astray.comReport recipe

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    Nutrition Info . . .

    NutrientsCellulose
    VitaminsB6, P
    MineralsSilicon, Phosphorus

    Ingredients Jump to Instructions ↓

    1. 3 pounds ORANGES FRESH

    2. 3 1/2 pounds APPLE FRESH

    3. 6 3/4 pounds PINEAPPLE SLICED

    4. 11 1/2 pounds BANANAS FRESH

    Instructions Jump to Ingredients ↑

    1. COMBINE PINEAPPLE WITH FRESH, PEELED, THINLY SLICED BANANAS; MIX THOROUGHLY.

    2. ADD ORANGES.

    3. QUICKLY (TO PREVENT DISCOLORATION) COMBINE APPLES WITH FRUIT MIXTURE; ADD FRESH, PEELED, THINLY SLICED BANANAS; MIX THOROUGHLY.

    4. COVER, REFRIGERATE UNTIL READY TO SERVE. :

    5. NOTE: 1. IN STEP 3, 4 LB 4 OZ FRESH ORANGES A.P. (11 ORANGES) WILL YIELD 3 LB PEELED ORANGES.

    6. IN STEP 4, 4 LB 2 OZ FRESH APPLES A.P. (11 APPLES) WILL YIELD 3 LB 8 OZ CORED APPLES.

    7. IN STEP 2, 17 LB 12 OZ FRESH BANANAS A.P. (44 BANANAS) WILL YIELD 11 LB 8 OZ PEELED, THINLY SLICED BANANAS.

    8. Recipe Number: J00602 SERVING SIZE: ½ CUP From the (actually used today!).

    9. Downloaded from Glen's MM Recipe Archive, .

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