Why Rinsing Your Fruits and Veggies Alone Isn’t Enough—And What to Do Instead

Fruits and vegetables are good for your health, but washing them properly is essential to enjoy their benefits thoroughly.

Many assume fresh produce is always safe and healthy, but one in ten people gets sick each year from consuming contaminated fruits and vegetables.

Since most fresh fruits and vegetables are grown outdoors, they can carry harmful substances such as dirt, bacteria, fungi, viruses, and pesticides.

Thoroughly washing fruits and vegetables is the first step to safe consumption. Start by washing your hands first; otherwise, bacteria on your hands can transfer to the produce.

1. Wash Your Hands First

Before handling produce, wash your hands under cold water to prevent bacteria from transferring to the fruits and vegetables. This initial step is crucial for food safety.

2. Rinse Thoroughly

Rinse fruits and vegetables under cold running water until all visible dirt, pesticides, and bacteria are removed. For a more thorough clean, soak them in a clean bowl, but avoid detergents or bleach, as the produce can absorb these.

3. Use Vinegar or Baking Soda

• Vinegar: Mix half a cup of vinegar (distilled, apple cider, or wine vinegar) with one cup of water. Soak the produce for 2-3 minutes, stirring occasionally, and then rinse thoroughly under cold water.
• Baking Soda: Mix 1 teaspoon of baking soda per 100 milliliters of water. Soak the produce for 15 minutes to remove pesticide residues. This method cleans without affecting taste and is effective even with a lower concentration of baking soda.

4. Rinse with Water Alone

If baking soda isn’t available, rinsing with water alone can still effectively remove many pesticide residues. Studies have shown that water can clean produce adequately in many cases.

5. Peel When Necessary

Peeling fruits like apples can reduce pesticide exposure. Use a brush to scrub clean for produce with tough skins like squash, potatoes, and root vegetables.

6. Handle Leafy Greens with Care

Leafy vegetables such as lettuce, broccoli, cauliflower, kale, and cabbage should be rinsed under running water. Separate the leaves as you wash to ensure all parts are cleaned.

7. Be Cautious with High-Water-Content Fruits

Fruits like cherries, grapes, and strawberries spoil quickly and can develop bacteria if left wet. Wash these fruits just before consumption. For fruits and vegetables not consumed immediately, dry them with a paper towel or a salad spinner and store them in a covered container in the refrigerator.

8. Maintain Kitchen Hygiene

Regularly clean your kitchen sink, surfaces, and utensils to uphold food hygiene standards.

Adopting these practices can significantly reduce the risk of contamination and allow you to enjoy your fruits and vegetables safely.