With the latest outbreak of Cyclospora, more people are paying attention to washing their produce than ever before. If you’re one of those people, you may be wondering what the best practice is for getting fruits and vegetables clean of pesticides and other hitchhikers. Social media has popularized a trend of washing fruits and vegetables in baking soda, white vinegar, and specialty “produce washes,” but is that really the best method? According to Dr. Kelly Johnson-Arbor, a medical toxicology physician at National Capital Poison Center in Washington, D.C., the good news for the budget-minded is that water right from your faucet will clean produce quite effectively. Both the CDC and the FDA recommend washing produce with running water and not other solutions, because produce soaps and detergents can be absorbed by the produce, even with thorough rinsing. Soaking fruits and vegetables in clean water might seem like an effective way to deep clean it, but it can actually lead to an increased spread of germs through the soaking water, causing a higher level of contamination. “Your sink is dirtier than you think!” said Johnson-Arbor. She recommends getting started by gently rinsing produce under cool running water. For berries, be careful not to wash them too vigorously, as they can become mushy. For leafy greens, separate the leaves and rinse them individually, ensuring that all sides are thoroughly cleaned. For produce with rough surfaces or crevices, like melons or cauliflower, use a produce brush to scrub away any dirt or debris. Pat them dry or use a clean paper towel before consumption. Don’t forget to wash produce that has a thick rind, like watermelon and cantaloupe.
