How to Properly Wash Fruits and Vegetables
Eating a mixed diet, comprising of plenty of vegetables and fruits, is vital for good health. However, to stay fit, it’s equally imperative to make certain the produce you devour is safe to eat. One way to do that is to make definite any vegetables or fruits you eat have been rinsed well before you cut, peel, or cook with them.
How do Vegetables and Fruits Become Contaminated?
Even though most consumers know that meat products must be properly processed to avoid food borne diseases, some do not realize that vegetables and fruits may also cause sickness if not stored and handled properly. In fact, in former years, unclean vegetables and fruits have been the guilty party in numerous large outbreaks of food borne diseases. More or less some of the ways that vegetables and fruits can become contaminated include:
• Harmful constituents present in the water or soil during the growing stage.
• Poor hygiene among workers in the course of packing, harvest, and transporting.
How to Wash Fruits and Vegetables
• Start by selecting produce that’s free of mold, bruises, or other marks of damage. If you are buying precut items, make certain that they have been displayed on ice or refrigerated at the superstore.
• Once home, store fresh vegetables and fruits in the refrigerator until you are prepared to use them. Constantly store precut vegetables and fruits in the refrigerator.
• Wash-down your hands for 15 seconds with warm water and soap before and after using fresh produce.
• Use a blunt paring knife to chop away any bruised or damaged areas of the vegetable or fruit.
• Rinse the produce before you start peeling it. That way, toxins will not shift from your knife to the vegetable or fruit. In order to protect your clothes from getting wet, it’s best to use a deep sink or a longer faucet. Visit affordablekitchenandbaths.com for best reviews of kitchen faucets.
• Hold the vegetable or fruit under cool flowing tap water, moderately cleaning it as you rinse it.
• For firm produce, like winter squash and melons, make use of a clean vegetable brush to brush the exterior as you wash it.
• Produce with uneven, bumpy surfaces, such as broccoli and cauliflower, should be immersed for 2 to 3 minutes in cold water to eliminate impurities from the crannies and nooks.
• Use a paper towel or to clean cloth dry the produce before using it.
How to Wash Salad Greens
Salad greens need special care. First, remove the wilted outer leaves; then prepare and wash greens as guided for each kind.
• For leafy lettuces, like red or green tip leaf, romaine and butterhead as well as endive, eradicate and remove the root end. Separate leaves and grip them below cold running water to wash off any dirt.
• For smaller greens, like arugula and spinach, whirl them in a clean sink or a bowl filled with cold water around 20 seconds. Get rid of the leaves and shake lightly to let dirt and other debris drop into the water. Recap the process if needed. Trench in a colander.
• For iceberg lettuce, eliminate the core by striking the stem end on the countertop; kink and raise out the core. (Do not just cut out the core, as that can affect the lettuce to go brown). Grip the head, core side up underneath cold running water, plucking the leaves apart faintly. Overturn the head and drain carefully. Redo if needed.
• For mesclun (a mixture of small, young salad greens frequently available in bulk at farmers markets), clean in the basket of a salad spinner or a colander.