Splish-splash: What is the best method for washing your produce?

When you buy fresh produce, especially items that are loose in bins, you don’t know what (or who) it has been in contact with, so you wash it before using. There are new products on the market that claim to be able to better remove pesticides or contaminants that may be lurking on the surface of your food than just washing with water alone. But are they actually more effective or is it a gimmick? Epicurious looks into the issue, providing advice on the best way to wash fruits and vegetables.

The claims for commercial produce washes – and DIY methods that involve food-safe cleaners like baking soda – is that they are able to penetrate the protective waxy coating on fruits and vegetables and remove more contaminants. Usually the wax is added to protect the food, although some plants have natural wax-like coatings. However, most studies have not shown a significant difference between a simple but thorough plain-water wash and one done using a commercial or DIY product. Save your hard-earned dollars so you can afford the next carton of eggs.

Taking care not to damage the fruits or vegetables when you wash them is important, which is why experts advise you to wash the food as close as possible to the time you are using it. If you do wash ahead, be sure to thoroughly dry the items so they don’t get mold or mildew growing on them. There are few things worse than flipping open a clamshell to find a sodden, moldy mass of damaged fruits. I have been known to throw caution to the wind and eat a berry right out of the package. However, I usually give fruits and vegetables at least a good rinse before I eat them, especially if they are not going to be cooked. With fewer USDA and FDA inspections happening, making sure to wash your foods before use is going to become vital in the US.