Meal Pattern Minute: Fruit Purées

For Child and Adult Care Food Program  (CACFP) operators, understanding how different forms of fruit contribute to the meal pattern is important for accurate menu planning and crediting. While whole fruits are straightforward, questions often arise when fruits are served as purées such as does preparation method affect how they contribute to the fruits component? Knowing how to determine the crediting amount can help ensure meals and snacks meet CACFP requirements while offering participants a variety of fruit options. 

Listen in to this Meal Pattern Minute as Isabel Ramos-Lebron, MS, RDN, LD, explains on how fruit purées are credited in the CACFP and what happens when they are served in smoothies. 

Transcript: The answer is yes. Fruit purées are creditable as a fruit component in the CACFP and credit based on the volume served. For example, ¼ cup of applesauce or strawberry purée served on its own credits as ¼ cup of fruit. One important note is that if the fruit purée is included in a smoothie, it credits as 100% fruit juice. 

Understanding how fruit purées are credited can help you confidently plan compliant meals and snacks. Be sure to review the USDA resources below and stay up to date on CACFP guidance for smoothies, fruit components, and other crediting questions. 

• Crediting Fruits in Child Nutrition Programs Tip Sheet
  • Learn how fruits are credited in CACFP with this easy-to-use guide featuring crediting tips, examples , and meal pattern guidance. 
• USDA Food Buying Guide for Child Nutrition Programs - Fruits Yield Table
  • A helpful reference from the USDA Food Buying Guide that provides yield information and serving equivalents for a wide variety of fruits. Use this resource to determine purchase quantities and understand how fruits contribute to CACFP meal pattern requirements. 
• Smoothies Offered in Child Nutrition Programs
  • Review this memo to learn how to credit fruits when added to smoothies.
• Meal Pattern Minutes 
  • Explore additional Meal Pattern Minutes videos and resources covering common meal pattern questions. 
• Webinar Recommendation: Fruits in the CACFP ($) 
  • Learn the basics of crediting fruits in the CACFP, including serving sizes, creditable fruit forms, and meal pattern requirements. This training provides practical guidance to help operators confidently incorporate a variety of fruits into compliant meals and snacks. 
• Recipe Suggestion: Pumpkin Applesauce
  • Pumpkin Applesauce combines pumpkin and applesauce for a delicious seasonal side dish. Try serving it at breakfast alongside whole grain toast or oatmeal or offer it as part of a snack to add variety and introduce participants to warm fall flavors. 

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