Sunshine Fruit Salad or Fruit Dip
Makes (homes):
36 (1/4 cup) portions
OR 9 (2 Tbsps.) portions dip
Makes (centers):
144 (1/4 cup) portions
OR 36 (2 Tbsps.) portions dip
Ingredients (homes):
- 1 cup vanilla yogurt
- 2 Tablespoons orange juice concentrate, defrosted
- 1/4 to 1/2 teaspoon cinnamon
- 1 teaspoon honey* or sugar
- For fruit salad: 2 quarts + 1 cup (9 cups) fresh sliced fruit
Ingredients (centers):
- 4 cups vanilla yogurt
- 1/2 cup orange juice concentrate, defrosted
- 1-2 teaspoons cinnamon
- 1 Tablespoon + 1 teaspoon honey* or sugar
- For fruit salad: 2 gallons + 1 quart (36 cups) fresh sliced fruit
Directions:
- Mix yogurt, juice concentrate, cinnamon, and honey*/sugar.
- For dip: Chill and serve with cut up fruit. Dip does NOT count towards requirements.
- For fruit salad: Stir into prepared fruit. Mash or puree for infants/toddlers.
Serve:
1/4 cup fruit to count as a serving for ages 3+ at lunch or dinner.
At snack, serve 1/2 cup fruit to ages 1-5 and 3/4 cup to each child ages 6+.
*Do NOT serve foods with honey to infants to prevent infant botulism.
Meal:
Breakfast
Lunch & Dinner
Snack
CACFP Credit:
Fruits
Record on your menu as:
Fruit Salad (Fruit Food List # 16)
Source:
DCR 2025 Calendar, June and adapted from: Connecticut Cooks for Kids, 1996.