Sunday, March 30, 2014

How to Wash Fruits and Vegetables


  • Start by choosing produce that's free of bruises, mold, or other signs of damage. If you are purchasing precut items, make sure they have been refrigerated or displayed on ice at the supermarket.
  • Once home, store perishable fruits and vegetables in the refrigerator (at 40 degrees F or below) until you're ready to use them. Always store precut fruits and vegetables in the refrigerator, too.
  • Wash your hands for 20 seconds with soap and warm water before and after handling fresh produce.
  • Use a sharp paring knife to cut away any damaged or bruised areas of the fruit or vegetable.
  • Wash the produce before you peel it. That way, contaminants will not be transferred from your knife to the fruit or vegetable.
  • Hold the fruit or vegetable under cool running tap water, gently rubbing it as you rinse it.
  • For firm produce, such as melons and winter squash, use a clean vegetable brush to scrub the surface as you rinse it.
  • Produce with bumpy, uneven surfaces, such as cauliflower and broccoli, should be soaked for 1 to 2 minutes in cold water to remove contaminants from the nooks and crannies.
  • Use a clean cloth or paper towel to dry the produce before using it.

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