Fruit Salsa USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
Our Fruit Salsa recipe provides sweetness with a kick from its combination of fresh jalapenos, pineapples, red bell peppers, and diced peaches.
⅜ cup (3 fl oz spoodle) provides ⅛ cup red/orange vegetable and ¼ cup fruit.
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  • Place peaches, peppers, and red wine vinegar in a large bowl. Stir well.
  • Pour into serving pans (10⅜" x 12¾ " x 4"). For 50 servings, use 2 pans.
  • Cover and refrigerate at 40 °F.
  • Critical Control Point: Cool to 41 °F or lower within 4 hours.
  • Critical Control Point: Hold at 41 °F or below.
  • Portion with 3 fl oz spoodle (⅜ cup).


Nutrition Facts
Fruit Salsa USDA Recipe for Schools
Amount Per Serving 0 ⅜ cup (3 fl oz spoodle)
Calories 56
% Daily Value*
Total Fat 0g0%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 66mg3%
Potassium 115mg3%
Total Carbohydrate 14g5%
Dietary Fiber 1g4%
Total Sugars 9g10%
Protein 1g2%
Vitamin D 0IU0%
Calcium 4mg0%
Iron 0mg0%
*Marketing Guide
50 Servings:
Jalapeno peppers: 14 oz
Red bell peppers: 3 lb 2 oz
100 Servings:
Jalapeno peppers: 1 lb 12 oz
Red bell peppers: 6 lb 4 oz


*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available.
Cooking Process #1: No Cook.
Yield / Volume
50 Servings:
About 13 lb
About 1 gal 2 qt 2 cups/2 serving pans
100 Servings:
About 26 lb
About 3 gal 1 qt/4 serving pans