Frank's Recipes! Flurry Fruit Cup for 100

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Flurry Fruit Cup for 100

Servings: 100 Portions
Portions: 1/2 Cup Each

4 1/2 quart (10 lb 2 oz or 1 1/2-No. 10 can) pineapple, canned, chunks or tidbits
3 1/2 cups (1 lb 12 oz or 1-28 oz jar) cherries, maraschino
2 1/2 quart (4 lb) oranges, peeled, cut in halves and sliced
2 quart (3 lb) grapes, fresh, seeded, cut in halves
3 1/4 quart (4 lb) bananas, fresh, peeled, sliced
2 1/4 quart (1 lb) marshmallows, miniature

TOPPING:
1 7/8 cups water, cold
2 cups (8 oz or 1/2-1 lb can) topping, dessert and bakery products, dehydrated, packed
6 tablespoon (1 3/4 oz) milk, nonfat, dry
1 tablespoon sugar, granulated
1 tablespoon vanilla

Drain pineapple; drain cherries and cut in halves. Combine pineapple, cherries, oranges,
grapes, bananas, and marshmallows; mix well. Set aside. Pour cold water into mixer bowl;
add topping, milk, sugar, and vanilla. Using whip at low speed, whip 3 minutes or until
thoroughly blended. Scrape down bowl. Whip at high speed 5 to 10 minutes or until stiff
peaks are formed. Fold mixed fruit into whipped topping. Mix carefully until thoroughly
blended.

NOTE:
5 lb 8 oz (14 oranges) fresh oranges A.P. will yield 4 lb peeled oranges.

4 lb 12 oz fresh grapes A.P. will yield 3 lb seeded grapes.

5 lb 14 oz (18 bananas) bananas A.P. will yield 4 lb peeled bananas. Slice into fruit
mixture to prevent darkening.

2 quart sour cream may be substituted for whipped topping. Omit Topping ingredients.