Instructions: FRUITS THE E.P. (EDIBLE PORTION) WEIGHT OF ALL FRUITS, UNLESS OTHERWISE SPECIFIED, IS USED IN THE RECIPES. THIS TABLE LISTS RAW ITEMS AND EASY, ONE-STEP CONVERSION FACTORS TO DETERMINE HOW MUCH A.P. (AS PURCHASED) WEIGHT OF FRUITS TO PROCESS. TO USE THESE FACTORS, MULTIPLY THE E.P. QUANTITY OF INGREDIENTS LISTED IN THE THE QUANTITY OF THE ITEM A.P. TO PROCESS. EXAMPLE: 3 LB SWEET CHERRIES (STEMMED AND PITTED) E.P. (INGREDIENT WEIGHT) TIMES 1.19

(CONVERSION FACTOR) = 3.57 LB (3 LB 9 OZ) FRESH CHERRIES A.P. THE E.P. QUANTITY MAY E DETERMINED FROM AN A.P. QUANTITY BY DIVIDING THE A.P. BY THE CONVERSION FACTOR AS FOLLOWS: 3.57 LB (3 LB 9 OZ) FRESH CHERRIES A.P. DIVIDED BY 1.19 (CONVERSION FACTOR) = 3 LB SWEET CHERRIES (STEMMED AND PITTED) E.P. CONVERSION CONVERSION ITEM FACTOR ITEM FACTOR E.P. TO A.P. E.P. TO A.P. GRAPEFRUIT (SEGMENTS ONLY) .. 1.92 PEACHES (PEELED & PITTED)

..... 1.32 GRAPES (STEMMED & SEEDED) ... 1.12 PEACHES (UNPEELED & PITTED) ... 1.10 HONEYBALL MELON OR HONEYDEW PEARS

(PARED & CORED) ......... 1.28 MELON (PARED & SEEDED) .... 2.17 PEARS (UNPARED & CORED) ....... 1.09 LEMONS (JUICE ONLY)

......... 2.33 PERSIAN MELONS (PARED & SEEDED) 2.38 LIMES (JUICE ONLY) .......... 2.13 PINEAPPLE (PARED & CORED) ..... 1.92 NECTARINES (UNPEELED & PITTED) 1.10 PLUMS (PITTED)

................ 1.06 ORANGES (JUICE ONLY OR SECTIONS STRAWBERRIES (CAPPED & STEMMED) 1.06 WITHOUT MEMBRANE)

......... 2.00 TANGELOS (SECTIONS) ........... 1.35 ORANGES

(PEELED, SEEDED TANGERINES (SECTIONS) ......... 1.39 SECTIONS WITH MEMBRANE) .... 1.41 WATERMELONS (PARED & SEEDED) .. 1.92

SERVING SIZE: 100

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