Category
Fruits
Fresh, dried, and frozen fruits differ in moisture and packing. Choose the correct form and cut.
Source: USDA FDC - fruit search
Applesauce, unsweetened applesauce unsweetened Banana (Mashed) banana mashed Blackberries blackberry Blueberries blueberries Cranberries, dried cranberries dried Dates, pitted, chopped dates pitted chopped Grapes grapes Lemon Grass (Citronella), Raw lemon grass citronella raw Mango, diced mango diced Marmalade, Orange marmalade orange Mixed berries, frozen mixed berries frozen Pineapple chunks pineapple chunks Pineapple, crushed pineapple crushed Prunes, chopped prunes chopped Raisins raisins Raspberries raspberries Strawberries (Sliced) strawberries sliced Watermelon, diced watermelon diced
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Cluster composition
This category covers 18 ingredients. The dominant attribute clusters are dense or heterogeneous items and chopped or sliced produce.
- dense or heterogeneous items — 11 ingredients
- chopped or sliced produce — 7 ingredients
Primer
These category tables convert volume to mass using ingredient-specific densities. Use weight for precision; volume varies with packing, cut, and temperature.
Methodology
- Density references are summarized from U.S. government sources (USDA FoodData Central, USDA FNDDS) and lab-standard data when available.
- Conversions keep higher-precision intermediates and round to practical kitchen values.
- Default volume is the US cup unless a page explicitly uses metric or UK standards.
Unit standards
- Mass: grams (g).
- Volume: mL, US cup, tbsp, tsp.
- Assumed temperature: room temperature unless stated otherwise.
Examples and edge cases
- Fresh vs dried fruit changes mass per cup (USDA FDC).
- Chopped vs whole fruit changes packing (USDA FDC).
- Juice vs puree differ in solids (USDA FDC).
Last updated: 2026-09-20