Fruit Juice Yield & What Your Fruit Gives
Juices oranges
Enter fruit weight, recovery percentage and Brix to get the juice litres, the pulp, peel and seed by-product, the sugar content and the value — so you know what your fruit yields when juiced.
Estimate your juice run
Next: budget for selling 550 L of juice worth ₹22,000, and find an outlet for the 450 kg of pulp (pectin, cattle feed, compost).
Recovery depends on the fruit, ripeness and press type; Brix is total soluble solids, mostly sugar. Pulp/peel by-products can add a second revenue stream rather than being waste.
Fruit juice yield — key facts
- Juice litres
- fruit weight × recovery
- By-product
- the rest: pulp, peel, seed
- Recovery
- depends on fruit & method
- Sugar
- juice volume × Brix
- Brix
- dissolved sugar solids %
- Value
- litres × price (8 currencies)
- Use by-product
- oil, pectin, feed, compost
- Privacy
- Runs in your browser; nothing uploaded
Only part of the fruit becomes juice — know how much
Juicing recovers only part of a fruit's weight as juice — the rest stays behind as pulp, peel and seed. How much you get depends on the fruit and the method: citrus and grapes give a lot, fibrous fruit far less. The juice's sugar content, measured as Brix, sets its sweetness and its value as a concentrate. Without the numbers it is easy to over-promise volume or under-price the sugar, and to forget the by-product has value too.
This tool gives the juice litres, the pulp and waste by-product, the sugar content and the value from your fruit weight, recovery percentage and Brix, in 8 currencies. Use it to size a batch, price your juice or concentrate, and decide whether to sell fruit fresh or add value by juicing. Pair it with the Oil Extraction Yield, Value Addition Profit and Dehydration Ratio tools to compare processing routes.
Size your batch
Know the juice litres from the fruit you have.
Count the by-product
Pulp and peel are income, not just waste.
Price on Brix
Value the sugar that sets concentrate worth.
Fresh vs juiced
Compare selling fruit against value addition.
Frequently Asked Questions
How is fruit juice yield calculated?+
Juice litres = fruit weight × recovery percentage, adjusted for juice density. The rest of the fruit weight is by-product — pulp, peel and seed. The sugar in the juice is the juice volume times its Brix, and the value follows from the price per litre or per kg of sugar. This tool turns your fruit weight, recovery and Brix into all of these at once.
What is juice recovery percentage?+
Recovery is the share of the fruit's weight that comes out as juice rather than staying behind as pulp, peel and seed. It varies widely — citrus and grapes give high recovery, while fibrous or pulpy fruit gives much less. Enter the figure for your fruit and your extraction method to get a realistic juice volume.
Why doesn't all the fruit become juice?+
A fruit is more than juice: peel, rind, seed, fibre and unextracted pulp all carry weight that the press or extractor leaves behind. Even efficient juicing recovers only part of the fruit, and that fraction depends on the fruit type and method. The leftover is the by-product, which often has value of its own as pulp, peel oil or compost.
What is Brix and why does it matter?+
Brix is the percentage of dissolved solids — mostly sugars — in the juice, measured with a refractometer. It sets the juice's sweetness and its value as a concentrate, since concentrate is priced on sugar solids. Higher Brix means sweeter juice and more concentrate per litre, so it directly affects what your juice is worth.
What affects juice recovery?+
The fruit type and ripeness, the extraction method (hand press, screw press, belt or centrifugal extractor), pre-treatment such as crushing or enzyme softening, and how hard the fruit is pressed all change recovery. Riper, softer fruit and better equipment lift the yield; over-pressing can drag bitter solids into the juice.
What can I do with the by-product?+
Pulp, peel and seed are not waste if you use them: citrus peel yields essential oil and pectin, fruit pomace makes animal feed or compost, and some pulp is sold for jam, fibre or pet food. Knowing the by-product weight helps you plan a second income stream rather than a disposal cost.
How do I estimate the value of my juice?+
Multiply the juice litres by your selling price per litre, or value the sugar solids if you sell concentrate. The tool gives the value directly so you can compare selling fruit fresh versus juicing it, and it works across 8 currencies for any market.
Does this work for any fruit or unit?+
Yes — it works for citrus, mango, grape, pomegranate, apple and more; just enter the recovery percentage and Brix for your fruit. Enter the fruit weight in your preferred unit and choose your currency, and the juice volume, by-product, sugar and value follow.
Are the figures precise?+
They are solid planning figures. Real yields vary with fruit variety, ripeness, season, equipment and operator skill. Run a trial batch, weigh the juice and the by-product, and read the Brix to calibrate your recovery figure — juice yield planning is about a reliable estimate, not an exact promise.