Table of Conversion Factors for Converting "Edible Portion" Weights of Foods to "As Purchased" Weights of Foods
Category : Hints, Tips and Tricks


The E.P. (Edible Portion) weight of all fruits, unless otherwise specified, is used in the recipes. This table lists raw items and easy, one-step conversion factors to determine how much A.P. (As Purchased) weight of fruits to process.

To use these factors, multiply the E.P. quantity of ingredients listed in the recipe by the appropriate conversion factor given below to arrive at the quantity of the item A.P. to process.

3 lb sweet cherries (stemmed and pitted) E.P. (ingredient weight) x 1.19 (conversion factor) = 3.57 lb (3 lb 9 oz) fresh cherries A.P. The E.P. quantity may be determined from an A.P. quantity by dividing the A.P. by the conversion factor as follows: 3.57 lb (3 lb 9 oz) sweet cherries A.P. ÷ 1.19 (conversion factor) = 3 lb sweet cherries (stemmed and pitted) E.P.

Conversion Factor
E.P. to A.P.

Apples (pared and cored) 1.28
Apples (unpared and cored) 1.18
Apricots (unpared and pitted) 1.08
Avocados (pared and seeded) 1.45
Bananas (peeled) 1.54
Cantaloupe (pared and seeded) 1.96
Cantaloupe (unpared and seeded) 1.11
Casaba melon (pared and seeded) 1.67
Casaba melon (unpared and seeded) 1.12
Cherries, sweet (stemmed and pitted) 1.19
Cranberries (culled) 1.05
Grapefruit (segments only) 1.92
Grapefruit (peeled, seeded with membrane) 1.34
Grapes (stemmed and seeded) 1.12
Honeyball melon or Honeydew melon (pared and seeded) 2.17
Honeyball melon or Honeydew melon (unpared and seeded) 1.05
Kiwi fruit, pared 1.16
Lemons (juice only) 2.33
Limes (juice only) 2.13
Mangoes (pared and seeded) 1.45
Nectarines (unpared and pitted) 1.10
Oranges (juice only or sections without membrane) 2.00
Oranges (peeled, seeded sections with membrane) 1.41
Papaya (pared and seeded) 1.49
Peaches (pared and pitted) 1.32
Peaches (unpared and pitted) 1.10
Pears (pared and cored) 1.28
Pears (unpared and cored) 1.09
Persian melon (pared and seeded) 2.38
Persian melon (unpared and seeded) 1.05
Pineapple (pared and cored) 1.92
Plums (pitted) 1.06
Strawberries (capped and stemmed) 1.06
Tangelos (sections) 1.35
Tangerines (sections) 1.39
Watermelons (pared and seeded) 1.92