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Yields & Equivalents
Appears in
By Brigit Binns
Published 2012
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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