Fruit Yields

Knowing the yield on whole fruit from AP (As Purchased) to EP (Edible Portion) can make a big difference in your food cost strategy.  The table below gives common yields for fruits after normal prep of the product has been done, such as peeling and seeding in the case of apples, or simply removing the pit from a plum.

Average Fruit Yields From Whole Fruits To Usable Product
Item	Yield		Item	Yield
Apples 100 Ct 2=1Lb Pld & Cored	76%
Avocado	72%
Banana	67%
Blueberries	96%
Cantaloupe 15-18 ct  w/o rind	50%
Cherries, pitted	89%
Cranberries	97%
Grapefruit section	47%
Grapefruit Supremes per grapefruit	~12
Grapes - red - seedless	92%
Grapes - white - seedless	92%
Honeydew 6 ct., without rind	57%
Kiwi 36/39 ct.	76%
Lime, Fresh, Juice	30%
Orange Fresh for Juice	30%
Oranges 88ct, Sectioned	56%
Orange Supremes per orange	~10
Peaches	76%
Pears	78%
Pineapple 12 ct.	52%
Pineapple Jet Pack 6 ct.	52%
Plums	94%
Rhubarb, partly trimmed	86%
Strawberries (Calif.)	89%
Watermelon 22# avg.	47%