Instructions: 1. TRIM, WASH AND PREPARE FRUITS AND LETTUCE AS DIRECTED ON RECIPE

2. COMBINE APRICOTS, APPLES AND BANANAS; COVER; REFRIGERATED.

3. PLACE 1 LETTUCE LEAF ON 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 CANTALOUPE; 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 FRESH GRAPFRUIT 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 1/2 QT-1 1/2-NO. 10 CN) CANNED PEAR HALVES, CUT IN HALF, MAY BE USED FOR PEAR QUARTERS 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 WHITE 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 (4-NO. 3 CYL CN) CANNED GRAPEFRUIT MAY BE USED FOR 12-NO. 303 CN CANNED GRAPEFRUIT.

SERVING SIZE: 4 OZ

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