Melissa DelMastro

Average Juice Yields for Fruits & Vegetables

How much produce will you need for juicing? We’ve been at this a while, and want to share what we’ve learned about the average juice yields for fruits and vegetables.

Your yield per batch may vary based on your method of juicing and your brand of juicer, as well as the quality of the produce you use. But when you maximize the juice yield, you can also maximize the benefits of drinking fresh juice every day.

Our JBT Fresh‘n Squeeze juicers will give you a much higher than average yield for citrus. There are also techniques you can use to get a higher yield result from your produce. Soak carrots in water prior to juicing for higher yield on carrots. When juicing greens and herbs such as cilantro and parsley use the same method of rolling the greens into a cylinder shape and feeding through the small chute of the Ceado ES-700 or the large chute and follow it up with an apple.

We did some in-house testing and found we got 1-2 more ounces when juicing the greens in the Ceado with this technique. When you are juicing apples, carrots, or celery with our Ceado ES-700, you do not need to cut them. Simply place them in the appropriate chute and they will feed themselves onto the grating disc. For greens it is best to use the full kale on the stalks, again not cut-up, but ball the greens and juice them in between harder fruits such as an apple.

FRUITS

Apples: 8 to 10 oz. per lb. of fruit
Cherries:  6 to 8 oz. per lb. of fruit
Cranberries:  4 to 8 oz. per lb. of fruit
Grapes:  8 oz. per lb. of fruit
Grapefruits:   320 oz. per case of fruit (#56)
Lemons:  190 oz. per case of fruit (#115)
Limes:  4 to 5 oz. per lb. of fruit
Melons: 6 to 8 oz. per lb. of fruit
Oranges: 352 oz. per case of fruit (with our JBT Whole Fruit Extraction)
Papayas:  3 oz. per lb. of fruit
Peaches:  1 to 3 oz. per lb. of fruit
Pineapples:  4 to 6 oz. per lb. of fruit
Strawberries:  4 to 5 oz. per lb. of fruit
Raspberries:  4 to 5 oz. per lb. of fruit
Watermelon:  6 to 10 oz. per lb. of fruit

VEGETABLES
 
Beets:  6 to 8 oz. per lb.
Cabbage:  6 oz. per lb.
Carrots:  8 oz. per lb.
Celery:  1 oz. per 2 to 3 stalks or 8 oz. per 1 bunch
Cucumbers:  4 to 6 oz. per lb. of unpeeled cucumber
Lettuce:  2 to 8 oz. per lb. depending on the variety you choose. Heavy varieties yield more juice; drier looser-leafed varieties yield less juice
Parsley:  1 to 2 oz. juice per three-inch bunch
Spinach:  4 to 6 oz. per lb.
Tomatoes:  8 to 10 oz. per lb.Watercress:  1 to 2 oz. per bunch

GRASS
Wheatgrass:  2 oz. per 4 oz.
Sugarcane:  8 oz. per 1/2 stalk

When it comes to juicing, too much is better than too little. Learn the top places for sourcing produce, and take the opportunity to experiment with all kinds of juice. The average juice yields for fruits and vegetables may vary, but no one will complain if there’s more to share. If you have questions about the right juicer for your needs, don’t hesitate to reach out to us at Juicernet.