Menu and Recipe Manu.. - The Early Childhood Commission

196
Vegetarian Menus and Recipes
DAY 5
FRUIT PUNCH
(Fruit)
Ingredient Metric Standard Measure Method
Orange 720 g 24 oz 3 large 1. Scrub and wash all fruits under running water.
Grapefruit 360 g 12 oz 2 medium 2. Cut citrus fruits (orange and grapefruit) in halves.
3. Remove seeds and discard.
4. Juice oranges and grapefruit with a manual or electric juicer.
5. Pour citrus juice into mixing bowl.
Watermelon 240 g 8 oz ½ small slice 6. Remove pulp (red portion) of melon.
Pineapple 240 g 8 oz ¼ medium 7. Remove and discard seeds.
Ripe Banana 120 g 4 oz 1 medium 8. Cut melon pulp in cubes.
Water 1½ L 48 oz 6 cups 9. Peel and cut pineapple and banana into chunks.
10. Place diced fruits in blender.
11. Blend banana, melon, pineapple with water.
12. Pour blended fruits into a mixing bowl with citrus juice.
Syrup 60 ml 2 oz ¼ cup 13. Add sugar and syrup to blended juice in mixing bowl.
Sugar 180 g 6 oz ¾ cup 14. Mix thoroughly until sugar dissolves.
15. Strain into a pitcher/jug.
16. Chill for at least an hour in the refrigerator.
17. Hold and serve chilled.
Preparation Note: 3 large oranges yield 2 cups of Juice and 2 medium grapefruit yield 1 cup juice.
Meal Standard
No. of servings 20
Serving size
½ cup (4 oz)
Menu and Recipe Manual for Early Childhood Institutions