Recipe

150 varieties of fresh fruit will be used in the creation of the 15,000lb fruit salad. Of the 150 varieties, over 50 different varieties of fresh fruit used in our recipe has been grown locally by the UMass Cold Spring Orchard, UMass Student Farm, the UMass Permaculture Initiative, and various local producers including Joe Czajkowski Farm. We will also be sourcing a majority of our fruit regionally in an effort to support the resiliency of the New England food system. How will we use 15,000 lb of fruit?

Ingredients	# of Pounds
Apple
Molly Delicious	150
Marshall Macintosh	150
Roger Macintosh	200
Double Red Macintosh	200
Cortland	200
Macoun	200
Paula Red	360
Ginger Golds	120
Akini	120
Szestar	120
Sasana	120
Macintosh	300
Fuji	200
Gala	200
Golden Delicious	200
Granny Smith	100
Red Delicious	200
Paula Macs	200
Mac	150
Ginger Golds	150
Total	3640
Banana
Large	100
Petite	150
Red	56.25
Baby	56.25
Plaintain	75
Total	437.5
Berries
Highbush Blueberry	20
Lowbush Blueberry	20
Chandler Blueberry	180
Jersey Blueberry	180
Blue Northern Blueberry	180
Blackberry	75
All Star Strawberry	105
Jewel Strawberry	105
Mesabi Strawberry	105
Dar Select Strawberry	105
Cabot Strawberry	105
Raspberry	75
Goosberries	7.5
Golden Raspberry	75
Total	1337.5
Currants
Red	20
Currant Standard	7.5
Titania Currant	0.75
Total	28.25
Cherry
Washington	195
Rainer Yellow	30
Bing	30
White Rainer	30
Total	285
Mint
Chocolate Mint	3.75
Spearamint	0.75
Pineapple Mint	3.75
Total	8.25
Grapefruit
Pink	100
White	50
Red	50
Total	200
Grapes
Black Seedless	135
Champagne	50
Green Seedless	135
Red Seedless	135
Italias Muscat	33
Concord	33
Ribier	33
Globe	50
Venessa Table Grapes	49.5
Lakemont Table Grapes	49.5
Total	703
Mangos
Mangos-standard	150
Atalufo	150
Haitian	150
Total	450
Melon
Little Baby Flower Red	100
Peace Yellow	200
Seedless Red	200
Dark Star Watermelon	200
Musk Melon	200
Canary	150
Casaba	50
Crenshaw	50
Orange Flesh	50
Santa Claus	50
Water Yellow	50
Honeydew	150
Galia	150
Jersey Musk	150
Kiwano	30
Native Musk	150
Cantaloupe	300
Watermelon, seedless	200
Persian	150
Total	2580
Orange
Naval	20
Valencia	300
Blood	150
Cara	75
Juice	150
Mandarin	150
Clementine	10
Tangelo	150
Jaffa	150
Kumquat	50
Total	1205
Papaya
Green	75
Red	75
Strawberry	75
Total	225
Peaches
Cresthaven	0.75
Donut Peach	75
Easter Peach	75
White Peach	97.75
Red Haven	450
Alberta	300
Paul Friday 17	120
Paul Friday 24	75
Stellar	75
Red Haven	75
Ernie's Choice	75
Nectarine	93.75
White Nectarine	93.75
Total	1606
Pear
Forelle	20
Asian	50
Bosc	50
Cactus	50
D' Anjou	50
Backham	50
Red	82.5
Bartlett	50
Concord	50
Daisui Li	0.75
Seckle	75
Native Red	50
Total	578.25
Pineapple
Goldenripe	400
Baby	150
Total	550
Plum
Black	105
Red	105
Prune	82.5
Purple	105
Stanley	18.75
Danson	18.75
Burbank	18.75
Bapki	18.75
Italian	60
Total	532.5
Kiwi
Golden	20
Standard	150
Zespir Gold	150
Total	320
Miscellaneous
Rhambutan	20
Apricot	20
Guava	20
Dragonfruit	20
Cherimoya	20
Logan Fruit	20
Ground Cherries	100
Kiwi	50
Lychee Nut	18.75
Passion Fruit	37.5
Pomegranate	37.5
Quince	37.5
Starfruit	75
Pluots	50
Orange Juice	500
Total Weight	15306.25 lbs

How will we use 15,000 lbs of Fruit?

Nothing will be wasted!
5,000 lbs will be used during the Welcome BBQ for smoothies and fruit cups.
3,000 lbs will be used at the Dining Commons after the BBQ for dinner and late night menu items.
2,000 lbs will be frozen for baked items.
2,000 lbs will be used the following morning for breakfast smoothies in all the Dining Commons.
2,000 lbs will be used to make jam for use during the year.
1,000 lbs will be used in our Retail locations If there are leftovers we will include it in the Jam.

How will we use 15,000 lbs of Fruit?

UMass Dining

Auxiliary Enterprises

Conference Services