How to Wash Fresh Fruits and Vegetables Safely

Washing fresh produce is easiest when the sink, knife, and cutting board are ready before you start. An apple for lunch and a melon for a weekend gathering need the same basic sequence: clean your hands and work area, rinse the outside, then cut or serve. The details change a little depending on the food and what its package says. Here is how to make that sequence work in an ordinary kitchen.

Get the sink and cutting board ready

Wash your hands with soap and water before handling produce. Set a clean cutting board and knife beside the sink, and put out a clean towel or paper towel if you plan to dry what you rinse. If you were preparing raw meat, poultry, or seafood, wash the work surfaces and utensils with hot, soapy water before using them for produce. Using a separate board for foods you will eat raw makes the switch easier.

Think about the path from the grocery bag to the plate. A clean colander keeps loose greens from resting against the sink basin. A clean plate gives a rinsed cucumber somewhere to go while you finish setting up. If you are making a meal with raw chicken and a salad, you can prepare the salad first and refrigerate it while you work on the chicken.

Rinse under running water before cutting

Hold whole fruit and vegetables under running water and rub their surfaces gently. For firm produce such as a cucumber or melon, use a clean produce brush. Plain running water is the recommended choice. Keep soap and household detergent for hands, utensils, and surfaces. The FDA also advises against commercial produce washes. Dry the rinsed produce with a clean cloth or paper towel if that suits the recipe.

Rinse a melon or other produce with an inedible rind before you slice or peel it. A knife can pick up material from the outside and carry it into the part you eat. That order is easy to remember if you leave the knife on the board until the rinsing is done. Trim damaged or bruised areas from otherwise sound produce, and discard produce that looks rotten.

Check the bag before rinsing greens

If a package identifies its contents as prewashed or ready to eat, the FDA says you can use the produce straight from the package. Check the wording on the bag instead of assuming every package has been washed. Use a clean bowl and utensils when you open it. Rewashing prewashed greens creates another opportunity for contact with a dirty sink or colander.

For loose greens that need washing, separate the leaves so water can reach the folds. Work in manageable handfuls when the bunch is large. Move the rinsed greens into a clean colander or salad spinner. If you see grit on a leaf, rinse it again. Washing reduces surface contamination, but some microbes can remain, so keep up the other precautions even when the food looks clean.

For a related guide, read How to Check Your Refrigerator Temperature.

Keep cut produce cold until serving

Refrigerate packaged cut produce and the produce you cut at home. The CDC advises refrigerating cut, peeled, or cooked fruits and vegetables within two hours, with the refrigerator at 40 degrees Fahrenheit or below. If you are putting out a fruit tray, consider setting out a smaller portion and keeping the rest chilled until it is needed. In the refrigerator, keep raw meat, poultry, and seafood where their juices cannot drip onto ready-to-eat food.

Start with the produce you handle most often. If you usually slice apples for lunch, make your routine as simple as clearing a board, washing your hands, rinsing the apple, and slicing it into a clean container. If you buy a melon, put a clean brush by the sink before you start. A setup that is easy to repeat helps on busy days when several dishes share the same workspace.

For a related guide, read Healthy Snacks on a Budget: Simple Combinations That Travel Well.