This chart displays the approximate percentage of edible fruit by weight. For example, an apple yields about 75% edible fruit while the other 25% (the core, seeds, and stem) will be thrown out. When purchasing apples for a recipe that calls for the fruit by weight, you will need to purchase 25% more than what is called for in the recipe. Also, this information is useful to professional chefs when determining dessert costs for a menu

Fruit Yields
Fruit Edible %
apples 75 (.75)
apricots 94% (.94)
bananas 70% (.70)
cherries 82% (.82)
grapefruit 45% (.45)
grapes 90% (.90)
kiwifruit 80% (.80)
lemons 45% (.45)
limes 45% (.45)
mangoes 65% (.65)
melons 55% (.55)
nectarines 86% (.86)
oranges 60% (.60)
papaya 65% (.65)
peaches 75% (.75)
pears 75% (.75)
pineapple 50% (.50)
plums 75% (.75)
rhubarb 85% (.85)
strawberries 95% (.95)
watermelon 45% (.45)

To determine the cost of the edible percentage of whole fruit:
$ cost of whole fruit ÷ edible % = $ cost of edible fruit
E.g.: $12.00 (cost of apples) ÷ .75 (edible %) = $16.00 (cost of edible fruit)

Fruit Harvest and Availability
Fruit Jan Feb Mar April May June July Aug Sept Oct Nov Dec
apples A A A A A A H H H H A A
apricots H H
bananas A A A A A A A A A A A A
blackberries H H H H
blueberries H H H H H
boysenberries H H
cantaloupes A A A A A A H H A A A
cherries H H H H
cranberries H H H
figs H H H H H
grapefruit A A A A A A A A A A A A
grapes A A A A A A A A H H A A
guava H H H H
huckleberries H H H H
kiwifruit H H H A A A H H H H H H
kumquats H H H H H
lemons A A A A A H H H A A A A
limes A A A A A H H H A A A A
lychee A A A A A A A A H H A A
mandarins A A A A A A A A
mangoes A A A A A
nectarines A A A H H A
oranges A A A A A A A A A A A A
papayas A A A A A A A A
passionfruit A A A A A A A
peaches A A H H H A
pears A A H H A A
persimmons A A A A A
pineapples A A H H H H H A A A A A
plums H H H
pomegranates A A A A A
quince A A A
raspberries A A H H H H
star fruit A A A A A A A
strawberries H H
watermelon A A A A H H