Free fruit salad calculator. Enter servings to find the mixed fruit in grams and the fruit juice in millilitres you need for fruit salad.
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Enter servings. This calculator allows 150 grams of mixed fruit and 30 millilitres of fruit juice per serving, or about 1 cup of fruit salad per person as a side dish.
Fruit salad per person depends on the event. As a side dish, about 1/2 cup per person is enough. For brunch or a shower, about 3/4 cup per person is usual. As a main dessert, allow 1 cup per person, and for a fruit only spread, allow 1 to 1.5 cups. This calculator plans 150 grams of mixed fruit per serving, which is close to 1 cup of cut fruit, plus 30 millilitres of juice as dressing. For a light side, enter fewer servings than guests, or halve the result.
For 10 servings, this calculator gives 1500 grams of fruit and 300 millilitres of juice. For 25 servings, it gives 3750 grams and 750 millilitres. For 50 servings, it gives 7500 grams, which is about 16.5 pounds of prepared fruit, and 1500 millilitres of juice. For 100 servings, it gives 15000 grams, about 33 pounds, and 3000 millilitres of juice. Prepared fruit weight is lower than whole fruit weight, because peeling and trimming removes waste.
Whole fruit to cups yield varies by fruit, and waste percentage explains why. Grapes give about 2 cups per pound with only about 4 percent waste. Berries give about 2 cups per pint with about 3 to 6 percent waste. Melon loses about 38 to 46 percent to rind, and pineapple loses about 35 percent to skin and core. Bananas lose about 36 percent to peel. As a rule, buy 20 to 45 percent more whole fruit by weight than the prepared weight you need, depending on the mix, and more for melon heavy salads.
Use 4 to 6 fruit types for colour and texture, split roughly equally. Grapes, berries, pineapple, melon, and citrus hold up well. Add bananas, apples, and pears last, since they brown quickly, and toss them in juice first. Fruits to avoid or add at the last minute include overripe banana, which turns mushy, and whole citrus segments with thick pith, which taste bitter. Frozen fruit can be used thawed and drained, but it is softer than fresh fruit, so it suits smoothies better than a showpiece salad.
Dressing per person in this calculator is 30 millilitres of juice, which coats without drowning the fruit. For a honey lime dressing, use juice, honey, and lime in the same total amount, and dress close to serving time. Bowl size in quarts matters for a crowd: 50 cups of fruit salad needs about 12.5 quarts of bowl capacity, so use 2 to 3 large bowls of 4 to 5 quarts each rather than one overflowing bowl. Cut fruit into 3/4 to 1 inch pieces for even serving.
Fruit salad for brunch is usually a main side, so plan 3/4 to 1 cup per person. For a barbecue side, 1/2 to 3/4 cup per person is enough. Kids need about 1/2 cup per child, roughly half an adult main serving. For a crowd, the same per person rule scales directly: 20 people at a brunch need about 15 to 20 cups, 50 people need about 38 to 50 cups, and 100 people need about 75 to 100 cups. Keep a backup bowl chilled so refills stay cold.
To make ahead safely, prepare firm fruit the night before and keep it chilled, but add bananas, apples, and pears on the day. How long fruit salad lasts depends on the fruit mix and chilling, and it tastes best within 48 hours. Fridge life is 2 to 3 days in an airtight container, and it tastes best within 48 hours. Keep fruit salad below 40 degrees Fahrenheit, serve it within 2 hours at room temperature, or within 1 hour above 90 degrees, and serve small batches on ice outdoors. Stir once after 30 minutes of chilling, drain excess liquid before serving, and use leftovers in yoghurt, oatmeal, or smoothies.
Fruit salad cost per serving depends on season and fruit mix, so price it from your own shopping list using the gram totals from this calculator. Berries and out of season tropical fruit cost more per serving than melon, grapes, and bananas. A seasonal mix of 4 to 6 fruits keeps cost down without losing colour. Buying whole fruit and cutting it yourself is usually cheaper per serving than buying pre cut fruit, which also carries about 5 percent extra waste cost.
About 1/2 cup as a side dish, 3/4 cup for brunch or a shower, and 1 cup as a main dessert. This calculator plans 150 grams of fruit per serving, close to 1 cup.
Multiply the per person amount by guests. For 50 servings, this calculator gives 7500 grams of fruit, about 16.5 pounds, and 1500 millilitres of juice.
50 cups of fruit salad needs about 12.5 quarts of capacity, so use 2 to 3 large bowls of 4 to 5 quarts each rather than one bowl.
About 30 millilitres of juice per serving in this calculator. Dress close to serving time so the fruit does not get soggy.
Yes for firm fruit, kept chilled in an airtight container. Add bananas, apples, and pears on the day, since they brown and soften fastest.
About 2 to 3 days in an airtight container, and it tastes best within 48 hours. Keep it below 40 degrees Fahrenheit.
Yes, thawed and drained, but frozen fruit is softer than fresh fruit, so it suits smoothies and parfaits better than a showpiece salad.
Avoid overripe banana, which turns mushy, and citrus with thick pith, which tastes bitter. Add delicate fruit at the last minute.
About 1/2 cup per child, roughly half an adult main serving. For a kids party, plan 1/2 cup per child plus a small buffer.