Fruits

Fresh, dried, and frozen fruits differ in moisture and packing. Choose the correct form and cut.

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Peach, diced peach diced Pear, diced pear diced Pear, sliced pear slices Pineapple chunks pineapple chunks Pineapple, crushed pineapple crushed Plum, diced plum diced Pomegranate arils pomegranate arils Prunes, chopped prunes chopped

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Cluster composition

This category covers 64 ingredients. The dominant attribute clusters are dense or heterogeneous items and chopped or sliced produce.

dense or heterogeneous items — 47 ingredients
chopped or sliced produce — 17 ingredients

Primer

These category tables convert volume to mass using ingredient-specific densities. Use weight for precision; volume varies with packing, cut, and temperature.

Methodology

Density references are summarized from U.S. government sources (USDA FoodData Central, USDA FNDDS) and lab-standard data when available.
Conversions keep higher-precision intermediates and round to practical kitchen values.
Default volume is the US cup unless a page explicitly uses metric or UK standards.

Unit standards

Mass: grams (g).
Volume: mL, US cup, tbsp, tsp.
Assumed temperature: room temperature unless stated otherwise.

Sources (.gov)

Examples and edge cases

Fresh vs dried fruit changes mass per cup (USDA FDC).
Chopped vs whole fruit changes packing (USDA FDC).
Juice vs puree differ in solids (USDA FDC).

Last updated: 2026-05-31

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