Fruit and Purees

There are hundreds and hundreds of varieties of fruit available in the United States, either grown primarily in California, Florida or imported. Some can be replaced with another in a recipe.

CHERRIES
One pound of frozen cherries = about 3 cups
There are about 2 1/3 cups cherry pie filling in a 21-ounce can. 
There are about 2 cups of tart cherries in a 16-ounce can. 
Package sizes of dried tart cherries vary; one pound equals about 3 1/2 cups

We typically think of eatiing sweet cherries out-of-hand as snacks, and as bakers, baking with sour cherries in pies, and other desserts!
SARAH SAYS: If not, you can substitute one for the other, but you’ll have to adjust the sugar and the cornstarch or thickener, too - one is sweet and the other, sour - and, sour pie cherries are normally juicier than sweet cherries, so add a little extra cornstarch or thickener so your pie won't be too runny.
However, please note that a cherry pie recipe usually specifies which type of cherry to use and no adjustments are necessary.

PINEAPPLE
1 medium pineapple, peeled & cored  = 3 cups chunks
2 pounds whole fresh  = 3 cups cubed
1/4 pound  = 1 serving
20 ounce can  = 10 cored slices
30 ounce can  = 8 large cored slices
8 ounce can chunks  = 2/3 cup drained chunks and 1/2 cup liquid
20 ounce can crushed  = 2 cups drained crushed pineapple and 1/2 cup liquid
8 ounce can crushed  = 3/4 cup drained crushed pineapple and 1/4 cup liquid

STRAWBERRIES
1 pound of fresh strawberries = 2/3 quart 
One pint of fresh strawberries = about 3 1/4 cups whole berries, 2 1/4 cups sliced berries or 1 2/3 cups pureed berries 
A quart container of fresh strawberries = 1 1/2 pounds and 4 cups sliced berries

Other Recipes