How to wash fruits and vegetables effectively so they’re safe to eat

By Sheena Chihak, RD Understanding how to wash fruit and vegetables will make them safe to eat so you can reap all the benefits of these tasty, healthy foods. One way to do that is to ensure any produce you use has been washed well before peeling, cutting, eating, or cooking with it. There’s nothing complicated about washing fruit or veggies. And they’re good for you, so there’s no excuse to skip them. If you think about how many people handled that apple to get it from the orchard through delivery and to your store, then how many grocery store or market customers picked it up and set it back down (or coughed while walking by, ew!), you’ll have even more motivation to learn how to wash fruit and vegetables every time you eat them, whether cut up for a healthy snack or part of a delicious dinner. How Fruits and Vegetables Become Contaminated While it’s common knowledge that handling meat properly is vital to avoid food-borne illnesses, not everyone realizes that fruits and vegetables can also be a source of illness if not properly handled and stored. Contaminated produce has been linked to several large outbreaks of food-borne illnesses. Fruits and vegetables can become contaminated in several ways: Harmful substances in the soil or water during the growing process Poor hygiene by workers during harvesting, packing, and transportation How to Wash Fruits and Vegetables Washing fruits and vegetables properly is straightforward, although it’s easy to miss a step that could leave them unsafe to eat. Follow these steps to ensure your produce is clean and safe: Produce should be free of bruises, mold, or signs of damage at the supermarket. If buying precut items, make sure they are refrigerated or displayed on ice, and check that they’re not past their best-by date. Store perishable fruits and vegetables in the refrigerator at 40°F or below, unless they are best kept at room temperature. Always refrigerate precut fruits and vegetables. Wash your hands with soap and warm water for 20 seconds before and after handling fresh produce. To avoid transferring contaminants from your knife, always wash produce before peeling or shredding. Rinse fruits and vegetables under cool running tap water, gently rubbing them as you rinse. No soap is needed—except for mushrooms, which should be cleaned according to specific guidelines. Use a sharp paring knife to remove any damaged or bruised areas. For firm produce like melons and winter squash, use a clean vegetable brush to scrub the surface. Soak produce with bumpy, uneven surfaces, such as cauliflower and broccoli, in cold water for 1 to 2 minutes after removing the outer leaves to clean the nooks and crannies. Then rinse thoroughly again. Dry the produce with a clean cloth or paper towel before use. How to Wash Salad Greens Salad greens need specific care when washing. Follow these steps for each type of green: Begin by discarding any outer leaves that are wilted. For leafy lettuces like green or red-tip leaf, butterhead, and romaine, including endive, cut off and toss the root end. Separate the leaves and wash them under cold running water to remove dirt. For smaller greens such as spinach and arugula, swirl them in a bowl or clean sink filled with cold water for about 30 seconds. Gently shake the leaves to let dirt and debris sink into the water. Repeat if necessary and drain using a colander. To clean iceberg lettuce, remove the core by striking the stem end on the countertop and twisting it out. Avoid using a knife, as it can cause browning. Hold the lettuce head with the core facing up under cold running water, slightly separating the leaves. Invert and drain thoroughly, repeating if needed. For mesclun, a mix of young, small salad greens often sold in bulk at farmers markets, rinse using a colander or the basket of a salad spinner. Other Tips for How to Wash Fruits and Vegetables While it’s important to prepare your produce for safe consumption, you don’t need to overcomplicate the cleaning process. Keep these simple tips in mind: Never use soap or detergents on produce. There’s no need for a special produce wash; cool, clean tap water works perfectly. Always wash all produce before use, even if you plan to peel it. Dirt and bacteria on the outside can easily be transferred from your knife to the inside of the fruit or vegetable. How to Wash Fruit with Baking Soda A study at the University of Massachusetts Amherst discovered that combining baking soda with water is more effective at removing pesticides from apple skins than using water alone. This involves soaking apples for 2 to 12 minutes in 1 teaspoon of baking soda mixed with 2 cups of water and then rinsing. While our Test Kitchen found no issues with this method, we don’t have the equipment to measure with precision any remaining pesticides. ________________ Credit: Better Homes & Gardens The post How to wash fruits and vegetables effectively so they’re safe to eat appeared first on CuencaHighLife.