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Yields & Equivalents

Appears in
The Weeknight Cook

By Brigit Binns

Published 2012

  • About
Each recipe in this book provides specific ingredient measurements, but when you are at the market or prepping ingredients it’s helpful to know the quantity of juice in an average lemon or the approximate volume of chopped or sliced produce yielded by the purchased items.

Fruit
Apples 3 medium = 1 lb = 3 cups sliced
Apricots 8–12 medium = 1 lb = 2 cups sliced
Bananas 3 medium = 1 lb = 2 cups sliced
Blueberries 4 oz = 1 cup
Cranberries 4 oz = 1 cup
Grapefruit 1 medium = ¾ cup juice or 1½ cups segments
Grapes 1 lb = 3 cups
Lemon 1 medium = 2–3 tablespoons juice and 1½–2 teaspoons zest
Lime 1 medium = 1–2 tablespoons juice and 1–1½ teaspoons zest
Mango 1 medium = ¾ cup cubed
Orange 1 medium = ⅓–½ cup juice and 1–2 tablespoons zest
Peaches 2–3 medium = 1 lb = 2¾ cups sliced
Pears 3 medium = 1 lb = 3 cups sliced
Plums 3–4 medium = 1 lb = 2½ cups sliced
Pomegranate 1 medium = 1–1½ cups seeds
Strawberries 1 pint = 2 cups hulled and sliced

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