What Fruit Has the Most Juice? Comparing Yield by Weight

December 4, 2025 •

3 min read

Studies suggest that grapes and strawberries offer a similar or even higher yield when comparing the raw fruit's total weight, although many assume watermelon is the juiciest. Finding out what fruit has the most juice isn't just about water content; factors like fiber, ripeness, and the type of juicer used all play a crucial role in the final liquid volume.

Quick Summary

This article explores which fruits offer the highest juice yield when compared by weight, detailing the best options for juicing, how certain fruit characteristics impact extraction, and providing tips for maximizing the liquid extracted at home.

Key Points

Grapes and apples offer a high juice yield per pound, often in the 8–10 ounce range, making them very efficient for juicing.
Watermelon and cucumber have exceptionally high water content (92% and 96%, respectively), providing significant volume, though overall yield can vary.
Juicing technique and equipment matter greatly, with cold-press juicers generally producing higher yields compared to centrifugal machines.
Ripeness is key to maximum juice extraction, as ripe fruits contain more water and have softer membranes than unripe ones.
Citrus fruits can be prepped for higher yields by rolling them firmly on a countertop or microwaving for a few seconds before juicing.
For budget-friendly juicing, combine high-yield fruits like apples and cucumbers with more expensive, lower-yield options like berries to stretch your ingredients.

Understanding the Factors Behind Juice Yield

Determining which fruit provides the most juice is more complex than simply looking at its water percentage. The overall structure of the fruit, including its fiber content and skin, and the method used for juicing are key variables. For example, while a cucumber has an incredibly high water content (around 96%) and is technically a fruit, its delicate structure behaves differently than a denser fruit like an apple. The efficiency of a juicer also drastically affects the outcome; a cold-press masticating juicer will often extract more liquid than a high-speed centrifugal one.

The Top Contenders: Yields per Pound

When you’re looking for the best return on your investment—that is, the most juice for your dollar—focusing on the yield per pound is the most reliable metric. Data from commercial and domestic juicing experiments offer valuable insights:

Grapes: Many varieties of grapes, especially seedless ones, boast an impressive yield. With a high water content and minimal fibrous pulp, they can produce a significant amount of liquid per pound. Juicing companies sometimes report yields of 8 ounces per pound of grapes.
Apples: A perennial favorite for juicing, apples are reliably juicy. Yields typically fall in the range of 8 to 10 ounces per pound, depending on the variety and ripeness. Varieties like Jonagold, Honeycrisp, or Fuji are often recommended for their juiciness.
Grapefruits: This citrus fruit is a surprisingly high yielder. You can expect around 12 ounces of juice per pound, making it one of the most efficient citrus fruits for juicing by weight. The softer, less fibrous interior compared to an orange is a major factor.
Watermelon: Watermelon has an exceptional water content (around 92%) and can produce 6 to 10 ounces of juice per pound. The rind can also be juiced for extra volume and nutrients, especially with a powerful cold-press machine.
Pears: Much like apples, ripe pears offer an excellent juicing efficiency, providing a yield of 60–70% of their total weight. The resulting juice is light and clear but can brown quickly if not treated with a little lemon juice.

Maximize Your Juice Extraction at Home

Getting the most liquid out of your fruit doesn't always require industrial equipment. Here are some tips to boost your yield with common household appliances:

Use ripe fruit: Perfectly ripe fruit is at its juiciest. Unripe fruit is harder and contains less liquid, while overripe fruit can produce a mushy pulp and a less palatable juice.
Prepare your fruit properly: For citrus, rolling the fruit firmly on a counter for a few seconds before cutting and squeezing helps break down the membranes holding the juice. You can also microwave citrus for 10-15 seconds to increase the yield by up to 20%.
Chill your fruit (or don't): Freezing soft, fleshy fruits like berries before juicing can help break down their cell walls and release more liquid during extraction. For hard fruits, it's best to juice them at room temperature unless you're using a specific cold-press technique that benefits from a different temperature.
Use the right tool: A hand-held reamer or juicer is great for citrus, but a masticating (slow) juicer is ideal for a wider variety of fruits. Masticating juicers chew the fruit and greens to extract the maximum amount of juice, leaving a very dry pulp behind.
Combine and conquer: When juicing softer, low-yield fruits like berries, you can add a high-yield fruit like an apple or cucumber to boost the overall volume without significantly altering the flavor.

Juice Yield Comparison Table: Apples, Grapes, and Watermelon


Fruit	Average Yield per Pound	Optimal Juicer Type	Best For	Considerations
Grapes	8–10 oz	Cold-press	Highest yield, sweet juice	Minimal prep for seedless; stem can be juiced
Apple	8–10 oz	Cold-press, Centrifugal	Balanced flavor, good base	Variety affects sweetness and frothiness
Watermelon	6–10 oz	Cold-press	High hydration, refreshing	Seeds can be juiced; less prep needed

Conclusion: Your Juicing Goals Define the 'Most Juice'

While grapes and apples can compete for the highest yield by weight, the 'best' juicing fruit ultimately depends on personal goals. If you're seeking a pure, high-volume juice for hydration, watermelon and cucumbers are fantastic options with minimal effort. For maximum juice from a compact fruit, grapes are an excellent choice. But for all-around versatility and balanced flavor, the humble apple remains a classic and reliable workhorse for juicing enthusiasts. By understanding the factors that influence yield and using the right techniques, you can ensure you get the most out of every fruit you juice.

Looking for more juicing tips? Check out this resource for creative 2-ingredient juice combinations.

Frequently Asked Questions

Botanically, the cucumber is a fruit and has the highest water content at around 96%, but when it comes to typically consumed fruits, watermelon and strawberries are among the highest, both with about 92% water.

Yes, cold-press or masticating juicers typically provide a higher juice yield than centrifugal juicers. This is because they 'chew' the produce to extract juice more thoroughly, resulting in a drier pulp and more liquid.

To maximize juice from citrus, roll the fruit on a hard surface while applying firm pressure before cutting. You can also microwave it for 10–15 seconds to soften the membranes inside, increasing the liquid release.

For one pound of apples, you can generally expect to get between 8 to 10 ounces of juice. This can vary based on the specific apple variety and its ripeness.

No, while high water content is important, other factors such as the amount of fibrous pulp, the juicing method, and the fruit's ripeness all influence the final juice yield.

Yes, grapes are considered a high-yield fruit for juicing, especially seedless varieties. Their minimal pulp and high water content allow for efficient extraction, with some yields reported up to 10 ounces per pound.

Fruits like pineapple contain more fibrous material and tougher cores compared to softer fruits like grapes or watermelon. This structure makes extraction more difficult and can result in a lower yield unless you have a high-powered juicer.