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
|Apples 100 CT 2=1 Lb peeled & cored||76%|
|Cantaloupe 15-18 ct w/o rind||50%|
|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|
|Pineapple 12 ct.||52%|
|Pineapple Jet Pack 6 ct.||52%|
|Rhubarb, partly trimmed||86%|
|Watermelon 22# avg.||47%|
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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.
It does mean “count” like pineapple 12 count per case, or lemons 115 count per case. It actually indicates the average size.