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. If you have additional yield info for specific fruits then please leave a comment with detailed yield information and I’ll add it to this chart.

Other Helpful Yield Info


Average Fruit Yields From Whole Fruits To Usable Product

Item Yield
Apples 100 CT 2=1 Lb peeled & 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%

Download this page as a PDF
(Paid Membership required)

Fruit Yields available to Standard Members


Notify of

newest most voted
Inline Feedbacks
View all comments
Yvonne Dunbar

Fruits can sometimes be wasteful more than helpful to the menus, but there are so many things you can do with fruit, so the possibilities are endless. Thanks for wanting us to succeed!


What is meant by “CT” in the list? It can’t mean “count” meaning “quantity”, or carat, or cuts, which would make no sense in the chat.

Suggested Reading