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.

 

Average Fruit Yields From Whole Fruits To Usable Product

ItemYield
Apples 100 CT 2=1 Lb peeled & cored76%
Avocado72%
Banana67%
Blueberries96%
Cantaloupe 15-18 ct w/o rind50%
Cherries, pitted89%
Cranberries97%
Grapefruit section47%
Grapefruit Supremes per grapefruit~12
Grapes – red – seedless92%
Grapes – white – seedless92%
Honeydew 6 ct., without rind57%
Kiwi 36/39 ct.76%
Lime, Fresh, Juice30%
Orange Fresh for Juice30%
Oranges 88ct, Sectioned56%
Orange Supremes per orange~10
Peaches76%
Pears78%
Pineapple 12 ct.52%
Pineapple Jet Pack 6 ct.52%
Plums94%
Rhubarb, partly trimmed86%
Strawberries (Calif.)89%
Watermelon 22# avg.47%

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