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Reference
Appears in
By Lisa Atwood, Rebecca Courchesne and Rick Field
Published 2012
Estimating fruit and vegetable yields
| PRODUCE | QUANTITY PER LB | YIELD |
| Apples | 3 medium | 3 cups sliced per lb |
| Apricots | 8 to 10 medium | 2–3 cups sliced per lb |
| Asparagus | 1 bunch (16 to 20 spears) | 3 cups sliced per lb |
| Bell peppers (capsicums) | 1 or 2 large | 1¼ cups chopped per lb |
| Berries | 3 to 4 cups | 2 cups per pint |
| Cherries | 3¼ cups | |
| Cucumbers | 1 medium | 2 cups sliced per lb |
| Cucumbers, pickling (Kirby) | 10 to 14 | 3 cups sliced per lb |
| Figs | 10 to 12 medium | |
| Lemons/juice | 3 or 4 medium | 2–3 Tbsp juice per lemon |
| Limes/juice | 5 to 7 medium | 1–2 Tbsp juice per lime |
| Onions | 3 or 4 medium | 2½ cups chopped per lb |
| Oranges/juice | 2 or 3 medium | ⅓ cup juice per orange |
| Peaches | 2 or 3 medium | 2¾ cups sliced per lb |
| Pears | 3 medium | 2½ cups sliced per lb |
| Plums | 4 or 5 medium | 2½ cups sliced per lb |
| Quinces | 1 or 2 medium | |
| Rhubarb | 6 to 8 stalks | 3 cups chunks per lb |
| Tomatoes | 3 to 5 medium | 2–3 cups chopped per lb |
| Zucchini (courgettes) | 3 or 4 medium | 3 cups sliced per lb |