Juice Yields for Fruits and Veggies

I've often been asked how exactly to gauge how many fruits and veggies one will need for juicing. On this page, I'll try to keep a basic guide to the yields I got from juicing or blend/straining fruits and veggies that go into the juices I make, adding as I go. I find I get very, very little fiber waste out of most of my produce, with the exception of carrots.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.

Fruits and Vegetable Juice Yields

Apples (firm)

• Method: 1 whole blended with 4 ounces water and then strained through white napkin OR juiced
• Yield: 1 whole blended with water yields 2 cups juice if blended and 3/4 c to 1c juice if juiced.

Carrots (Whole)

• Method: Cut into smallish pieces, blended with 2 c water, and strained through white napkin.Juiced.
• Yield: 5 whole yields 2 cups juice for juiced and around 3-4 for blended (due to added water)

Celery (Whole Stalks, with leaves)

• Method:  OR Juiced.
• Yield: 4 stalks yields 1.5 cups juice

Citrus (Orange, Lemon, Lime) 

• Method: peeled and juiced to avoid bitterness OR juiced whole if used immediately
• Yield: Generally you will get the same volume juice out of citrus as you have in the whole fruit. So 1 lemon typically yields 1/2 c juice, 1 lime yields 1/4 c juice, 1 orange yields between 1/2 and 1 c juice depending on size.

Cucumber (Whole)

• Method: cut into smallish pieces, blended, and strained through white napkin. OR Juiced.
• Yield: 1 large yields 2 cups juice

Melon (Cantaloupe, Honeydew, Watermelon, etc)

• Method: Generally, my rule is to allow anything that would ooze out through the strainer of my juicer to count as 'juice' - although some purists avoid these fruits during a feast because they remain essentially 'whole food' albeit pureed. Pit and cut all fruit. Blended Or Juiced (I prefer to blend quickly)
• Yield:  1 medium, very ripe cantaloupe yields 4 cups juice/puree; Otherwise, note that it is roughly a 1:1 ratio of cut up fruit to juice/puree

Leafy Greens (Kale, Lettuce, Spinach, Parsley etc)

• Method: 1 pound blended with 8 ounces water and then strained through white napkin
• Yield: 1 lb blended with water yields 2 cups juice

Pineapple

• Method: whole blended with as little water as possible and then strained through white napkin
• Yield: 1 whole yields about 2 quarts juice

Soft Fruit (Bananas, Stone Fruits, Berries)

• Method: Generally, my rule is to allow anything that would ooze out through the strainer of my juicer to count as 'juice' - although some purists avoid these fruits during a feast because they remain essentially 'whole food' albeit pureed. I usually  peel bananas to avoid a bitter taste. Pit and cut all fruit. Blended Or Juiced (I prefer to blend quickly)
• Yield:  1 cup of cut up soft fruit yields 3/4 to 1 cup juice/puree