1. Wash hands before beginning preparation. Thoroughly clean and sanitize surfaces and equipment (CCP).

2. Select ripe and tender cantaloupe. Cut cantaloupe into large cubes. Measure 2 quarts.

3. Place cantaloupe in a food processor. Do not overfill. Process for 2 minutes or until completely smooth in consistency. Stop to scrape down sides of processor with rubber spatula regularly.

4. Add Thick-It® Clear Advantage® Powder Food & Beverage Thickener. Process for an additional 30 seconds.

5. Wait 2 – 5 minutes, then test per IDDSI Testing Methods for Pureed, Level 4 (PU4) using the Fork Drip Test, Spoon Tilt Test, no separate thin liquid. Refer to IDDSI.org for how to use these testing methods.

6. Hold at 40°F or lower until service (CCP).

7. Test again before serving.

8. Serve using #8 scoop.

• Verify final recipe and any garnishes using IDDSI Testing Methods for IDDSI Minced & Moist, Level 5 (MM5) before service: Fork Pressure Test, Spoon Tilt Test, no separate thin liquid.
• Amount of moisture in cantaloupe can vary. Recipe may be altered to include liquid (in the form of juice) and/or more or less Thick-It® Clear Advantage® Powder Food & Beverage Thickener, as well as more or less processing time depending on the results of IDDSI testing.
• Recipe standardized and tested at 40°F. Temperature may affect IDDSI testing results.
• Make certain to refer to local food regulation for management of time and temperature values for prepared items. This would apply to hot and cold holding as well as time out of temperature control.
• For optimal quality and safety, these products are intended for immediate consumption upon preparation or within 24 hours following proper handling guidance.
• If recipe doesn’t pass testing for Minced & Moist, Level 5 (MM5), modify according to your organization’s Pureed, Level 4 (PU4) Fresh Cantaloupe recipe.
• These recipes may not be appropriate for all people with dysphagia. Consult with a physician or other qualified healthcare professional about questions concerning your patients’ health and diet, particularly regarding the suitability of these recipes for your patients.