Mixed Fruit Salad (Apples)

Directions

1. 1. TRIM, WASH AND PREPARE FRUITS AND LETTUCE AS DIRECTED ON RECIPE
2. 2. COMBINE APPLES, BANANAS AND GRAPES; COVER; REFRIGERATED.
3. 3. PLACE 1 LETTUCE LEAF ON SERVING DISH; ARRANGE FRUIT ON LETTUCE.
4. COVER; Chill Till READY TO SERVE.
5. NOTE: 1. IN STEP 1: 10 LB 6 Ounce BANANAS A.P. (30 BANANAS) WILL YIELD 6 LB 12 Ounce PEELED, SLICED BANANAS; 11 LB 8 Ounce FRESH APPLES A.P.
6. (30 APPLES) WILL YIELD 9 LB DICED APPLES; 17 LB 2 Ounce FRESH CANATALOUPE A.P. WILL YIELD 8 LB 12 Ounce DICED CANTALOUPE; 8 LB 7 Ounce FRESH GRAPES A.P. WILL YIELD 7 LB 8 Ounce SEEDED GRAPES; 26 LB 1 Ounce FRESH HONEYDEW Or possibly HONEYBALL MELON A.P. WILL YIELD 12 LB DICED MELON; 28 LB 8 Ounce FRESH PERSIAN MELON A.P. WILL YIELD 12 LB DICED MELON; 23 LB 2 Ounce FRESH GRAPEFRUIT A.P. WILL YIELD 12 LB 1 Ounce GRAPEFRUIT SECTIONS; 10 LB 4 Ounce FRESH ORANGES A.P. WILL YIELD 7 LB 4 Ounce ORANGE SECTIONS; 4 LB 5 Ounce FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.
7. NOTE: 2. IN STEP 2, 9 LB 15 Ounce (4 1/2 Quart-1 1/2-NO. 10 CN) CANNED PEAR HALVES, CUT IN HALF, MAY BE USED FOR PEAR QUARTERS Or possibly SLICES.
8. NOTE: 3. IN STEP 2, CUT OFF A THIN SLICE FROM TOP AND BOTTOM OF EACH GRAPEFRUIT Or possibly 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.
9. NOTE: 4. IN STEP 2, 12 LB 8 Ounce (4-NO. 3 CYC CN) CANNED GRAPEFRUIT MAY BE USED FOR 12-NO. 303 CN CANNED GRAPEDFRUIT.
10. SERVING SIZE: 4.25 Ounce