Free fruit salad batch calculator. Enter servings to find the fruit in grams and the yogurt in grams you need for a fruit salad batch.
Your results will appear here.
Enter your values and press Calculate.
Enter the number of servings. This calculator allows 150 grams of fruit and 30 grams of yogurt per serving, so 20 people need 3000 grams of fruit and 600 grams of yogurt, 50 people need 7500 grams and 1500 grams, and 100 people need 15000 grams and 3000 grams. The 150 gram portion is a generous side dish serving that also works for brunch.
The formula is shown in full: fruit = servings × 150 grams, and yogurt = servings × 30 grams. Fruit salad portions are confusing because competitor guides disagree, quoting anywhere from half a cup to 1.5 cups per person. This calculator fixes one transparent baseline, 150 grams of fruit per serving, which is about 1 cup for most mixed fruit, and 30 grams of yogurt as a light dressing.
Enter servings and read the fruit and yogurt totals. For 20 people the calculator gives 3000 grams of fruit and 600 grams of yogurt. For 50 people it gives 7500 grams and 1500 grams. For 100 people it gives 15000 grams and 3000 grams. Buy fruit by weight from these totals, and remember the trim waste section before shopping.
Fruit salad serving size depends on the occasion. As a side dish, half a cup per person is enough. For brunch, plan about 1 cup per person, which matches the 150 gram baseline here. As a main dish, plan 1 to 1.5 cups per person. For pounds of fruit per person, 150 grams is about 0.33 pounds, so 50 people need about 16.5 pounds of prepared fruit. For a pounds of fruit to cups conversion, weigh prepared fruit rather than whole fruit, because peels and cores change the yield.
A honey lime fruit salad dressing is the classic choice: lime juice and honey tossed through the fruit just before serving, with yogurt on the side for creaminess. Choose fruit salad seasonal fruit for the best price and flavour, mixing berries, melon, grapes and citrus in season. Avoid fruit that browns fast if the salad must sit out, and add bananas last.
The same batch works for brunch, a BBQ, a potluck, a wedding reception, a baby shower and a graduation party, with brunch needing the larger per person portion. For fruit salad bowl size, allow about 1 cup of bowl volume per serving, so 50 servings need a bowl holding about 50 cups, or two large bowls of 25 cups each. Serve in two bowls for a crowd so the second bowl stays chilled while the first is served.
Fruit salad make ahead works best when fruit is cut the day before, stored covered in the fridge, and dressed just before serving. For fruit salad storage, refrigerate promptly and serve within 24 hours for the best texture. Fruit trim waste matters when shopping: peels, cores and rinds mean whole fruit weighs more than prepared fruit, so buy 10 to 20 percent extra whole fruit. For fruit salad cost, multiply your fruit weight by the price per pound at your store, since seasonal fruit can halve the bill.
Plan 150 grams of fruit per serving in this calculator, which is about 1 cup of mixed fruit. As a light side dish, half a cup per person is enough.
7500 grams of fruit and 1500 grams of yogurt at the baseline. That is about 16.5 pounds of prepared fruit for 50 guests.
15000 grams of fruit and 3000 grams of yogurt, or about 33 pounds of prepared fruit for 100 guests.
About 1 cup per person for brunch, which matches the 150 gram baseline here. For a light side dish, half a cup per person is enough.
A honey lime fruit salad dressing is the classic choice, with lime juice and honey tossed through just before serving. The yogurt in this calculator adds creaminess on the side.
Yes, cut the fruit the day before and store it covered in the fridge, then add dressing just before serving. Add bananas and other fast browning fruit last.
Serve within 24 hours for the best texture, and refrigerate promptly. Fruit salad softens and releases juice after a day, so do not keep it for several days.
Use fruit salad seasonal fruit for price and flavour: berries, melon, grapes and citrus in season, mixed for colour and texture. Avoid fruit that browns fast when the salad must sit out.
Allow about 1 cup of bowl volume per serving, so 50 servings need about 50 cups of bowl space. Two large bowls work better than one for a crowd.
Buy 10 to 20 percent extra whole fruit, because peels, cores and rinds are lost in preparation. Weigh prepared fruit against the calculator total to check.