ow 2- Ids,
1.
2.
3.
4.
Food As
Purchase
Servings
Serving
Purchased,
Unit
Per
Contribution
AP
Pound
Meal
per
5.
6.
Purchase
Additional
Units for
Information
Purchase
100
Unit, EP
Servings
CACTUS FRUIT( PRICKLY PEAR) (
Cactus Fruit
Size
3. 74
Prickly
continued)
1/ 4 cup,
and
Pear), fresh
_
peeled,
pulp,
juice
26. 8
1 lb =
0. 48 lb
about 7/ 8 cup)
without
ready-to- cook
seeds
Whole fruit
peeled cactus
juice and pulp
without seeds
CANTALOUPE8
Cantaloupe,
Pound
5. 73
fresh8
1/ 4 cup
17. 5
cubed or
diced fruit ( about
Whole
1/ 10
1 lb AP =
0. 47 lb
about 1- 3/ 8 cups)
ready- to- serve
medium melon)
18 Count
raw melon, 1
5-inch
melon =
diameter,
about 14
oz EP
about 30 oz)
Cantaloupe,
Pound
6. 74
fresh8
Whole
1/ 4 cup cubed or
diced fruit ( about
1/ 16 large
14. 9
1 lb AP =
0. 56 lb
about 1- 2/ 3 cups)
ready- to- serve,
melon)
15 Count
raw, peeled, diced
5-3/ 4-inch
melon, 1 melon =
diameter,
about 1. 3 lb EP
about 40 oz)
Cantaloupe,
Pound
8. 70
1/ 4 cup fruit
11. 5
frozen
1 lb = 35 melon
balls
Melon balls
Unsweetened
I
CARAMBOLA( see STAR FRUIT)
CHERRIES, MARASCHINO
Cherries,
Pound
6. 20
1/ 4 cup drained fruit
1 16. 2
Pound
5. 70
1/ 4 cup drained fruit
17. 6
Maraschino,
canned
Large
Cherries,
Maraschino,
canned
Small
In response to Salmonella outbreaks associated with raw melon, the Food and Drug Administration has
provided guidance for safe handling practices for melons that include washing the outer surface of the
melon thoroughly with cool tap water to remove surface dirt.
2- 76 •
Food
Buying Guide for Child Nutrition Programs—
NSLP and SBP only