It’s pretty ridiculous that we even have to think twice about whether our fruits and veggies are safe to eat. You’d think grabbing a strawberry straight from the carton would be no big deal, but thanks to all the pesticides, even a solid rinse might not cut it. New research shows that these chemicals can actually penetrate the peel and sneak into the pulp, meaning your usual wash routine isn’t enough. It’s crazy that something as basic as eating fresh produce could be a health hazard. But before you give up and stick to pre-packaged snacks, don’t worry—there are ways to clean your food properly and keep those unwanted chemicals at bay.
Cold Water Rinse
The classic go-to method. Rinse your fruits and veggies under cold running water for about 30 seconds. This helps remove surface dirt and bacteria, but it’s best for organic produce or items with minimal pesticide use. For conventional produce, you might want to combine it with another method for a more thorough clean.
Vinegar Soak
Mix one part vinegar with three parts water and let your produce soak for 10-15 minutes. The vinegar helps kill bacteria and break down pesticide residues. It’s especially effective for conventional produce that may have been exposed to higher levels of pesticides. Just be sure to rinse well afterward to avoid any lingering vinegar taste.
Baking Soda Scrub
For a deeper clean, especially on produce with tougher skins like apples, potatoes, and cucumbers, sprinkle some baking soda and scrub gently with a soft brush. Baking soda is great at removing dirt, wax, and some pesticides, making it ideal for conventional produce with a lot of surface residues. After scrubbing, rinse thoroughly to wash away the grime and baking soda.
Salt Water Soak
This old-school trick works wonders, especially on leafy greens and berries. Dissolve a tablespoon of salt in a bowl of water and soak your produce for 5-10 minutes. The salt helps draw out dirt, bugs, and some pesticides, making it a good choice for organic produce or those with nooks and crannies like broccoli or strawberries. Rinse well afterward to remove any salty residue.
Vegetable Brush
For those tough-skinned veggies like potatoes, carrots, and cucumbers, a vegetable brush is your best friend. A little elbow grease goes a long way in scrubbing off dirt, wax, and bacteria. This method is particularly effective for root vegetables and other produce that grows close to the soil.
Lemon Juice Rinse
Add a splash of lemon juice to your water for a natural cleaning solution. The acidity in the lemon helps break down residues, and it leaves your produce smelling fresh and citrusy. This is great for produce you want to eat raw, like salad greens and fruits, adding an extra layer of freshness without any harsh chemicals.
Hydrogen Peroxide Spray
Mix a solution of 3% hydrogen peroxide with water and spray it on your produce. Let it sit for a few minutes before rinsing thoroughly. Hydrogen peroxide is a powerful disinfectant that can help kill bacteria and other nasties, making it perfect for produce like lettuce, spinach, or any leafy greens that can harbor bacteria in their crevices. Just make sure to rinse well to avoid any lingering peroxide taste.
Commercial Produce Wash
If you’re not into DIY, grab a commercial produce wash from the store. These products are specifically designed to remove wax, pesticides, and bacteria from your fruits and veggies. They’re particularly useful for conventional produce with heavy pesticide residues or a waxy coating, like apples or peppers. Just follow the instructions on the bottle—most require a quick soak and rinse. Easy peasy!
Peeling
Sometimes the simplest solution is the best. Peeling fruits and veggies like cucumbers, apples, and potatoes can get rid of any surface pesticides, bacteria, or wax. This method is especially useful for produce with thick skins that are difficult to clean thoroughly. While you might lose some nutrients in the skin, it’s the best way to avoid unwanted chemicals.
Boiling Water Dip
For a quick and effective clean, dip hard-skinned produce like tomatoes, peaches, or apples in boiling water for a few seconds. This helps to loosen wax and reduce bacteria. It’s especially useful for produce you plan to peel or cook, like tomatoes for sauce. Just be careful not to leave them in too long, the objective is to clean them not cook.
Blanching
Blanching is a two-for-one deal: it cleans and preps your veggies for cooking. Briefly submerge them in boiling water, then immediately cool them in an ice bath. This not only kills bacteria but also preserves color and nutrients, making it perfect for green beans, broccoli, or anything you want to keep vibrant and tasty before cooking or freezing.
Microwave Cleaning
Pop your produce in a microwave-safe bowl with a bit of water and zap it for a short time. The heat can help kill bacteria, but be sure not to overdo it—you don’t want to accidentally cook your salad! This method is great for when you’re in a hurry and need a quick clean, especially for small batches of veggies or herbs.
12 Pesticide-Ridden Foods You Should Be Buying Organic
Grocery shopping can be a minefield, especially when it comes to picking the healthiest options for your family. Pesticides are a hidden menace, often coating some of our favorite fruits and vegetables. These chemicals don’t just wash off and can have long-term impacts on our health. To make sure you’re making the best choices, here are the most pesticide-heavy foods that should always be on your organic shopping list, according to the Environmental Working Group (EWG).
Read it Here: 12 Pesticide-Ridden Foods You Should Be Buying Organic
5 Reasons To Go Organic And 5 Reasons It’s Just Hype
Deciding whether to go organic isn’t just about personal health—it’s also about considering broader environmental and economic impacts. This article takes a no-nonsense look at the real benefits and downsides of organic food. From the health of the soil to the health of your wallet, we’re laying out what you need to know to make an informed decision.
Read it Here: 5 Reasons To Go Organic And 5 Reasons It’s Just Hype
*Select images provided by Depositphotos.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
