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Fruit and Vegetable Equivalent Chart




Source of Recipe


David


List of Ingredients




Fruit and Vegetable Equivalent Chart

Recipe




Apples (1 pound) = 3 cups pared, sliced

Bananas (3 medium) = 1 1/2 cups mashed

Berries (1 pint) = 1 3/4 cups

Cabbage (1/2 pound) = 4 cups shredded

Carrots (1 large) = 1 cup shredded

Celery (1 large stalk) = 1 cup diced

Cheese (1/4 pound) = 1 cup shredded

Cherries (1 pound) = 2 1/2 cup pitted

Corn (1 small ear) = 1/2 cup kernels

Grapes (1 pound) = 3 cups

Kiwi (1) = 1/3 cup sliced

Lemon (1) = 3 tablespoons juice

Lime (1) = 2 tablespoons juice

Mango (1 pound) = 3/4 cup sliced

Melon (1 pound) = 1 cup cubed

Onion (1 medium) = 3/4 cup chopped

Orange (1 medium) = 1/3 cup juice and 2 T grated peel

Peaches (1 pound) = 2 cups sliced

Pears (1 pound) = 2 cups sliced

Pecans (1 pound shelled) = 4 cups

Peppers (1 large) = 1 cup chopped

Pineapple (1 medium) = 3 cups cubed

Tomato (1 large) = 1 cup chopped