Rinsing or washing fresh produce before eating or cooking is a common practice in almost every household.
As much as we rely on this age-old practice for removing dirt and toxins from the surface of the fresh fruits and vegetables, is this ritual of cleaning fresh produce actually effective and does it clean pesticides as well?
Here’s all you need to know about cleaning fresh produce in the right way.
The age-old practice of cleaning fresh produce
Cleaning fruits and vegetables before cooking or eating is an age-old ritual across the world, but you will be shocked to know that the water can only wash off the dirt and dust on the surface or any other particles, but when it comes to chemical based toxins like pesticides, cleaning with just water is not enough. Well, here are some simple ways to follow and clean fresh produce thoroughly.
Traditional practices of cleaning
Traditionally, cleaning of veggies and fruits were done by using some simple kitchen ingredients that were rich in antibacterial and antimicrobial properties such as Salt, Turmeric, Baking Soda, and Vinegar that were used for effective cleaning of fresh produce, but are these ingredients actually effective in cleaning. Another way of cleaning all residues from fresh produce is by peeling or soaking in a water based solution. Here’s what studies say about proper cleaning of pesticides and insecticides from fresh produce.
What studies say?
Cleaning fresh produce using just water may not be enough to wipe off the pesticides and insecticides. According to a study by the National Library of Medicine, ‘Globally, studies have been conducted to derive methods that can be utilized for pesticide residue removal from various types of vegetables. Many studies suggest methods such as peeling/trimming, washing/rinsing, soaking, and blanching/boiling, mainly for fruits and fruiting vegetables. As per the study a simple way of removal of pesticide residues from the outer skin of certain fruits and vegetables can be simply achieved by peeling or trimming, which as per the study is the most effective way to remove and reduce pesticide residues.
Apart from that, experts believe that washing and rubbing produce under running water is better than soaking it in water. Wash fruits and vegetables from the farmers’ market, your home garden, and the grocery store. As per a report published by the Food and Drug Administration (FDA), US Department of Agriculture (USDA), and Environmental Protection Agency (EPA) control the amount of pesticide residue allowed on foods to ensure food safety. Any pesticide residue on fruits and veggies must comply with the regulations. The residue limits set by EPA are known as tolerances. EPA works to ensure a ‘reasonable certainty of no harm’ to infants, children, and adults from eating small amounts of pesticides in food. However, here are a few methods suggested by the FDA to clean pesticides from fresh produce and reduce its risk.
Tips to wash as per FDA
- Wash fruits and vegetables even if you do not plan to eat the skin.
- Wash your hands with soap and warm water before and after handling fresh fruits and vegetables.
- Hold the fruit or vegetable under flowing water in a strainer. This removes more pesticide than dunking the produce.
- The FDA does not recommend washing fruits and vegetables with soap, detergent, or commercial produce wash.
What’s the best way to clean fresh produce
As per a research by the University of Massachusetts, it was found that most pesticides aren’t stable in an alkaline solution. However, making a simple solution of baking soda and water can actually reduce up to 90% of pesticides and insecticides present on the surface of fresh produce. Soaking fruits and veggies for 15 minutes in a diluted baking soda solution can help break down toxic compounds and help remove the traces of toxins on the fresh produce.
Vinegar solution
One of the simplest ways to clean fresh produce is by mixing one part vinegar with three parts water. Soak the produce for 5-10 minutes, then rinse with clean water. Vinegar helps kill bacteria and remove pesticide residues.
Homemade veggie soak
To make a vinegar vegetable soak at home, mix equal parts water and vinegar in a large bowl or container. Add a generous pinch of salt and stir until dissolved. Submerge the vegetables you want to soak (such as leafy greens, cucumbers, or carrots) in the vinegar solution and let them soak for 10-15 minutes. After soaking, rinse the vegetables thoroughly under cold running water to remove any vinegar taste. Pat them dry with a clean kitchen towel before using them in salads or other dishes. This vinegar soak helps to clean the vegetables, removing any dirt, pesticides, or bacteria, and can also help prolong their freshness.
Salt soak
A vinegar and salt soak for fruits and vegetables is a simple and effective method to remove pesticides, bacteria, and dirt. Mix one part white vinegar with three parts water in a large bowl. Add a tablespoon of salt and stir until dissolved. Submerge the fruits and vegetables in the solution and let them soak for 10-15 minutes. After soaking, rinse them thoroughly under cold running water to remove any vinegar residue.
How to store washed veggies and fruits
To store washed vegetables and fruits effectively, ensure they are thoroughly dried after washing to prevent moisture buildup, which can lead to spoilage. Store them in breathable containers such as perforated plastic bags or vegetable drawers in the refrigerator to maintain freshness and crispness. Avoid storing fruits and vegetables together, as fruits release ethylene gas that can accelerate the ripening process of certain vegetables. Leafy greens should be wrapped in paper towels to absorb excess moisture and stored in airtight containers or resealable bags to prevent wilting. Root vegetables like potatoes and onions should be stored in a cool, dark, and well-ventilated place away from direct sunlight to prevent sprouting and spoilage. Regularly check stored produce for any signs of spoilage and remove any affected items promptly to prevent contamination of the rest. By following these guidelines, you can maximize the shelf life and quality of your washed vegetables and fruits.
Hot water and neem soak
To effectively clean vegetables and fruits, you can also use a combination of hot water and neem soak. Begin by washing the produce thoroughly under cold running water to remove visible dirt and debris. Next, prepare a solution by soaking the vegetables and fruits in hot water mixed with a few drops of neem oil or a handful of crushed neem leaves. Let them soak for about 10-15 minutes. The hot water helps to loosen any pesticide residues or wax coatings, while neem’s natural antibacterial properties can help eliminate harmful microbes. After soaking, rinse the produce again under cold water to remove any remaining neem solution and pat them dry. This method provides a safe and effective way to clean your fruits and vegetables before consumption, reducing potential exposure to contaminants.
