Are you working on a recipe that calls for the “juice of an apple”? Maybe you're planning how many apples are needed to make a pint of juice or apple cider? If you need to know how much juice is in an apple, then keep reading because we have all the information.
How much juice comes from an apple?
One regular-sized apple will produce around one-third of a cup of juice. Using small apples, you can expect a quarter cup of juice and over-sized apples could produce up to half a cup with a high-quality juicing machine. To produce one gallon of apple juice you will need roughly 48 average-sized apples.
|You will need
|⅓ cup juice
|⅔ cup juice
|1 cup juice
|1 pound of apples
|1 cup juice
|1 gallon juice
What affects the juice output?
Juice yield will vary depending on several factors such as type and size of the apple, juicing equipment, and ripeness of fruit.
1. Apple choice
With as many as 2500 varieties of apple commercially grown throughout the United States, consumers are spoiled for flavor variety. The type of apple you choose will impact how much juice you're able to extract from them. Some varieties have much drier flesh than others. Honeycrisp, Ambrosia, and Granny Smith are excellent for yielding high levels of juice. Other varieties like Fuji, Macintosh, Red Delicious, and Gala also provide good options although you may get less juice. Keep in mind that if you're looking to make apple cider or juice then there are other factors to consider such as sweetness and tartness. Be sure to check out our apple sweetness chart which ranks popular apple varieties from tartest to sweetest.
See below the juice output for some common apple types.
2. Ripeness and freshness
Riper fruit will reward you with extra juice. Unfortunately, there isn't much choice if you're buying from the supermarket or fruit store; all the fruit are usually at similar stages of ripeness. If you're picking your own, then give the fruit plenty of time to develop before harvesting as you will get better results. A good sign that it's time to pick apples is when they're starting to fall to the ground. If you're visiting an orchard, then ask the farmer for advice on the best variety to pick and which are the ripest.
Choose the freshest fruit you can as juice levels reduce over time. As an example, a Braeburn apple could yield 90% of its weight in juice; however, after sitting in a distribution warehouse, supermarket shelf, and finally your fruit bowl, the yield could have reduced to 70% or even less.
3. Will you strain the juice?
Some love pulp in the juice while others loathe it. Whatever option you choose, the amount of juice that results will be different. From a health perspective, it is usually best to leave the pulp in. Without it, you’ll miss out on a portion of the useful benefits such as fiber and antioxidants.
4. Type of juicer
Modern appliances utilize new technology that allows the user to cold press the fruit. This is a gentler extraction process with no fast-spinning blades that cause heat. The result is fruit juice that hasn't been exposed to heat; it maintains more of its nutritional goodness.
As far as juice output is concerned, there aren't huge benefits to be gained by spending lots of money on a modern appliance. Old fashioned hydraulic presses will often work just as well, if not better, but they will take more work! Whether it's old or new, a juicer is required equipment. Unlike oranges or lemons, you won't be able to rely on wrist power to squeeze your juice.
How sugar affects the juice volume
When adding freshly squeezed juice directly into a sweet or savory dish, you can add it as is. However, if you're using it for drinking then you may want to add sugar to it. Apples on their own can be quite tart, especially varieties like crab apples or Granny Smith. Whether you add sugar or not, keep in mind that this additional ingredient will increase the volume of juice. In other words, you may not need as many apples to produce a gallon of juice once sugar content gets added.
Does apple juice go bad?
Freshly squeezed apple juice that is kept refrigerated will last 3-5 days before it starts to lose its quality. We recommend consuming homemade apple juice within 24 hours, so it is best to process the fruit in small batches. If it’s apple season and you’re inundated with fruit, then juice them and freeze until needed. Frozen apple juice can be stored for 4-6 months.
- Apple pomace is a term given to the leftover dry residue after the juice has been extracted from an apple. Commercial apple juice manufacturers use this leftover product to make pectin – a thickener and stabilizer in used other food.
- Michigan’s state flower is the apple blossom.
- A 9-inch pie can be made with two pounds of fresh apple.
- The only apple tree that is native to North America is the crab apple.
- Pomology is the science of growing apples.
- Although there have been huge advances in some areas of fruit harvesting technology, apples are mostly still picked by hand.
Making juice at home is a fun, cost-saving job which results in delicious fresh juice. Understanding how much juice comes from apples will help you in the kitchen - whether it's for a recipe that calls for the "juice of an apple", or you’re calculating how many will be needed for your next juicing project.
Although there are a variety of factors that can affect the amount of juice you get from apples, you can expect to extract roughly one-third of a cup of juice from one piece of fruit. Choosing a brand of apple such as Honeycrisp or Ambrosia and ensuring they are large, fresh, and ripe should allow you to get an above-average output of juice.
What is your favorite type of apple for juicing? Please let us know in the comments below.