Fruit & Veggie Preparation, serving, recipes, resources

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Are you having trouble adding more fruits and vegetables to the menu? Find tips on how to prepare, serve, promote, and implement more fruits and vegetables. Quantity recipes using fruits and vegetables are also available!

On this page... Preparation and ServingPromotion and ImplementationQuantity Recipes and Resources

Preparation and Serving

Jazz Up Your Menu With Fruits for Healthier School Meals (PDF|2.03 MB)
USDA. FNS. Team Nutrition.
This fact sheet offers strategies for preparing and serving fruits consistent with the 2005 Dietary Guidelines for Americans.


Vary Your Vegetables for Healthier School Meals (PDF|1.56 MB)
USDA. FNS. Team Nutrition.
This fact sheet offers strategies for preparing and serving vegetables consistent with the 2005 Dietary Guidelines for Americans.


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Promotion and Implementation

How to Develop a Salad Bar for School Lunch Menu Programs (PDF|137 KB)
California Department of Health Services. Center for Advanced Studies in Nutrition and Social Marketing.
Research article discussing an effective way of implementing a salad bar program into an elementary school cafeteria.


Making It Happen! School Nutrition Success Stories (PDF|85.3 KB)
USDA. FNS. Team Nutrition; DHHS. CDC. Division of Adolescent and School Health.
Making It Happen! School Nutrition Success Stories shares stories from 32 schools and school districts that have made innovative changes to improve the nutritional quality of all foods and beverages offered and sold on school campuses. This specific link discusses ways to incorporate fruits and vegetables.


Wellness Solutions: The Fruit Group
Reinhart FoodService.
Offers general information about the fruit group, activities for young children to participate in, and includes a quantity recipe for a fruit topping.


Wellness Solutions: The Vegetable Group
Reinhart FoodService.
Includes general information about vegetables, activities for children to participate in, and a quantity recipe for corn and green bean casserole.


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Quantity Recipes and Resources

Apricots: Foodservice Resources
Apricot Producers of California.
Resources specifically designed for food service professionals. Includes recipes, dietetic information, nutrition and health information, nutrition labels, and available materials.


Figs: School and Quantity Recipes
California Fig Advisory Board.
Recipe database for quantity-size and family-size recipes which incorporate figs.


Grapes: Foodservice Recipes
California Table Grape Commission.
Recipe database for quantity-size and family size recipes that incorporate grapes.


Strawberries: Foodservice Recipes
California Strawberry Commission.
Recipe database for quantity-size and family size recipes which incorporate strawberries.


Tomatoes: Foodservice Resources
Florida Tomato Committee.
Resources available for food service professionals which include purchasing tips, videos, tips, color and sizing chart, procurement form, and available materials.



Last Modified: Jan 21, 2009




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