How much should you buy when a recipe calls for a pound of apples or a pint of blueberries? When are cherries likely to be in season locally -- and therefore cheaper and more nutritious? Click on the fruit link and the vegetable link below for answers. Here are some assumptions we make to arrive at the correct amounts:
• The fruits and vegetables are based on commonly available sizes found at the supermarket. Where there is a range, we have based amounts on the first figure; for example, for 2 to 3 apples, we have used 2 apples.
• As well, for chopped or sliced fruits and vegetables, we assume that they have been trimmed, pitted, stemmed and peeled where appropriate, as in our recipes.
• The indicated peak times are for fresh Canadian produce, although some, like carrots, maybe available year-round, while others, such as apples, are available from cold storage at other times during the year. Availability varies according to location and weather.
• For fruits and vegetables that are typically imported and often available year-round, lemons for example, wherever possible we have indicated peak times for these as well.
• Some vegetables and fruits are also available year-round frozen: cranberries, wild blueberries, strawberries, raspberries, rhubarb, peas, corn, beans and broccoli are examples of produce that freezes well.
• Canned fruits and vegetables are also options: peaches, pears, pineapple, apricots and applesauce are a handy staple, as are canned tomatoes, beets, corn and legumes.
Apples (late August to April)
1 lb (500 g) = 2 to 3 apples
1 apple, grated or chopped = 1 cup (250 mL)
1 apple, sliced = 1 1/2 cups (375 mL)
Apricots (July to August)
1 lb (500 g) = 5 to 7 apricots
1 apricot, sliced = 1/2 cup (125 mL)
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Avocado (April to August)
1 lb (500 g) = 2 avocados
1 avocado, sliced or cubed = 1 cup (250 mL)
1 avocado, mashed = 1/2 cup (125 mL)
Page 1 of 4 - read page two for more on buying fruit!
