Ingredient conversions: fruit, nuts and vegetables

This is the part of cooking that confuses me the most. There are so many times I’ll read a recipe that calls for 1/2 cup of chopped onion or 1 tablespoon of lemon zest and I’ll have no idea how to convert the ingredients I have on hand to the proper measurements. Fortunately, I found this chart and it’s too good not to share:

2 T. lemon juice juice of 1 lemon
1 T. lemon zest grated peel of 1 lemon
1/3 cup orange juice juice of 1 medium size orange
2 T. orange zest grated peel of 1 medium size orange
1 cup chopped apple cubes 1 medium size apple – chopped
1 cup mashed banana 3 medium bananas
dates, 1 cup chopped 6 oz.
pumpkin, 2 cups home – cooked puree 1 can of pumpkin
cranberries, 4 cups 1 pound
strawberries, 4 cup sliced 1 quart fresh whole berries
1/2 cup chopped onion 1 medium size onion – chopped
bell peppers, 1 cup chopped 1 large bell pepper
celery, 1 cup chopped 2 medium ribs
peas, 1 cup 1 lb. fresh pea pods
1 cup corn kernels 2 medium size ears
1 cup chopped pecans 4 1/2 oz.
1 cup pecan halves 3 3/4 oz.
1 cup shelled almonds 1 lb. almonds in shell
1 1/2 to 2 cup shelled walnuts 1 lb. walnuts in shell
1 cup chopped walnuts 1/4 pound (4 oz.)

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