The Culinary Professional 2023

Melon Cup

Category:
Fruit

Equipment:
Mixing bowl, spoon, whisk

No. Servings:
10

Serving Size:
6 oz. (170 g)

View measurement units by

Yield:
3.75 lb. (1.7 kg)

1 1/2 lb.

* cantaloupe, peeled, cut in large dice or parisienne

1 1/2 lb.

* honeydew, peeled, cut in large dice or parisienne

8 oz.

blueberries

8 oz.

strawberries

8 fl. oz.

orange juice

2 Tbsp.

honey

10 ea.

mint sprigs

Combine all the fruits in a mixing bowl.

In a separate bowl, mix the honey and orange juice with a whip.

Pour the orange juice mixture over the fruit and mix well.

Divide the fruit in even portions into 10 chilled serving containers and garnish each with a sprig of mint.

**Refrigerate at or below 41°F (5°C) until service.

Nutrition Information

Calories

Fat (g)

Protein (g)

Carbohydrate (g)

Cholesterol (mg)

Sodium (mg)

Key

* =

Time/Temperature Control for Safety Food

** =

Critical Control Point

† =

Ingredient/Method Note