Pick a fruit, a size and a count and get tablespoons, teaspoons, fluid ounces, cups and milliliters. Or enter the juice a recipe asks for and see how many fruit to buy. A medium orange is about 5.5 to 8 tbsp (two sources).
Open the tool Nutrition per servingChoose ingredients and amounts, then see calories, sugar, fiber, vitamin K and potassium per serving. Switch to juice mode to see what changes when the fiber is taken out.
Open the tool Plan and shopPick recipes, servings and days for a shopping list by aisle, produce weight, an editable juice yield estimate and a storage plan. Costs use only the prices you type.
Open the toolEvery nutrition value comes from USDA FoodData Central (SR Legacy). Citrus juice per fruit comes from the same database plus a university extension guide, and each fruit is labelled "two sources" or "single source" so you can see how much weight a figure can carry. We do not estimate values we cannot source: key limes and Meyer lemons have no yield figure in either source, so the calculator leaves them out.
The full list of values, the source of each one and the date we checked it sits in our data log. The tools are for cooking and shopping, and they give general information, not medical or nutrition advice. See the recipe and nutrition disclaimer.
The citrus chart, the storage chart, a 7-day plan with shopping list and 12 recipe cards are free PDF downloads.
This article reflects independent editorial research and disclosed buying criteria. This is not medical, nutritional, or professional advice. Some links on this page are Amazon Associates affiliate links; see our affiliate disclosure for details.