Vegetable Wash and Fruit
Fruit and Vegetable Wash
what does it do and why we have to use it.
Say Sayurnara to all micro organisms, wax residues and/or nasty pesticides. A simple way to naturally (and inexpensively) clean your fruit & vegetables is using a fruit and veggie wash.
There are lots of bugs, bacteria and diseases that like to live on raw fruit and vegetables so washing fresh produce is an important part of ensuring your favourite fruits and veggies are safe to consume.
Rough- or Firm-Surfaced Produce
Broccoli, cauliflower, leafy greens, melons, potatoes, berries and other produce without a smooth or soft surface are slightly more difficult to clean. They require a soaking. This ensures the acidic blend kills all bacteria. For heads of cabbage or other greens, you will need to separate the individual leaves for thorough cleaning. This can be a bit impractical at times, but if you use your sink as the container for the water and veggie wash mixture, you should have plenty of room. After their soak, scrub the vegetables with a brush and rinse them under running water.
To stay safe when cleaning fresh fruits and vegetables, always wash your hands thoroughly before and after handling them. Also, thoroughly wash any surface they touched, including knives and cutting boards. Never cut or peel fruits and vegetables before washing them, as this can contaminate the flesh. Always dry produce with a clean cloth and cut away damaged areas before serving. When working with cabbage and lettuce, discard the outer leaves but do not fail to wash the inner leaves.
According to Colorado State University, a blend of lime juice with vinegar makes it very effective by increasing the acidity. This can help kill increased amounts of bacteria, including E. coli. Washing berries with a veggie wash offers additional benefits — it prevents them from molding within a few days of purchase. When shopping, choose unbruised and undamaged produce. You should always wash oranges, melons, squash, pineapple and other produce with inedible rinds — cutting or peeling the produce will transfer contaminants to the edible flesh.