Frank's Recipes! Fruit Salad for 100

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Fruit Salad for 100

Servings: 100 Portions
Portions: 1/2 Cup Each

22 approz. (7 lb) oranges, fresh, peeled
3 quart (6 lb 12 oz or 1-No. 10 can) pineapple, canned, chunks or tidbits
2 1/4 quart (4 lb) bananas, fresh, peeled, sliced
2 gallon (6 lb) apples, fresh, eating, unpared, cored, diced
1 quart (2 lb or 2-No. 303 can) grapefruit, canned
3 cups (1 lb) dates
1 1/2 quart (1 lb) marshmallows, miniature
2 1/2 quart Creamy Fruit Dressing recipe, prepared
4 lb. lettuce, fresh, trimmed

Quarter and cut oranges into 1/2-inch pieces. Remove all seeds. Drain pineapple. Reserve
juice for Creamy Fruit Dressing recipe. Combine all fruits and drain. Cut dates into 3
cuts each. Combine dates, marshmallows, and fruits. Cover and refrigerate. Just before
serving, fold in Creamy Fruit Dressing. Serve on lettuce.

NOTE:
Peeled fruit may be dipped for 3 to 4 minutes in solution of antioxidant and water
to prevent discoloration.

10 lb fresh oranges A.P. (22 oranges) will yield 7 lb peeled oranges.

6 lb fresh bananas A.P. (18 bananas) will yield 4 lb peeled, sliced bananas.

8 lb 8 oz fresh eating apples A.P. (19 apples) will yield 6 lb unpeeled, diced apples.