Fruit Salad

Makes: 100 servings.
Need: large mixing bowl, small serving bowl, plastic storage buckets with lids. Prep time: 1-1/2 hours. 100 pieces assorted fruit (such as: apples, oranges, pears, peaches, bananas, pineapples, berries, raisins, etc.) 20 lemons, juice of
Cut fruit into bite sized pieces. In a large mixing bowl, mix fruit together with lemon juice, coating all pieces. The lemon juice helps retard the browning which occurs when fruit is exposed to the air. Store in plastic "tofu" buckets with tight fitting lids and refrigerate, if possible. Serve in small portions using the small serving bowl. Great with granola, shredded coconut, or ice bean. (Note about grapes: generally, avoid using them, but if you must, use organically grown table grapes or Concord grapes.)

Apple Pear Crisp

Makes: 90 servings.
Need: 3 - 12" X 18" baking pans.
Preheat oven: 350 degrees
Prep time: 1-1/2 hours.
Baking time: 1 hour +


Core and slice apples and pears (peeling is not necessary). In a mixing bowl, mix sliced fruit with remaining ingredients until every piece of fruit is covered. Place into a greased baking pans in an even layer.


  • 20 cups rolled oats
  • 20 cups whole wheat flour
  • 1/2 cup cinnamon
  • 2 TBSP nutmeg
  • 2 TBSP allspice
  • 1 TBSP ground cloves
  • 1 TBSP sea salt
  • 5 lbs margarine
  • 5 cups maple syrup
  • 1/2 cup vanilla

    In a large mixing bowl, mix together the oats, flour, spices and salt. Break margarine into small pieces and work into dry mixture with your hands. Mix syrup and vanilla together and add to topping. Mix very well. Crumble over top of fruit in baking dish and bake in oven at 350 degrees for at least 1 hour until topping is golden brown and the fruit is soft and there is liquid on the bottom. Serve hot with ice bean.