Washing 101

  • by Kim Lockard

Are you washing you foods correctly? Didn't know there was a wrong and right way to wash veggies?  Below are a few tips to wash fruits and veggies. A good rule of thumb is to wash any produce just before use. 

BRUSH: For firm produce, such as melons, carrots and citrus, use a clean vegetable brush to scrub the surface as you rinse.

SOAK: To remove contaminants on produce with bumpy, uneven surfaces, such as fennel and leeks, soak for one to two minutes in cold water.

WIPE: To prep whole mushrooms, wipe them with a clean, barely damp paper towel. If you rinse them, do it lightly, then dry immediately and gently with paper towels. Never soak fresh mushrooms in water.

SPIN: Place berries, greens and herbs in a spinner and rinse for 30 seconds. Then spin for 15 seconds or until completely dry. To prevent berries from bruising, line the spinner with paper towels.

Follow these tips for improving the safety of cooking and eating fruits and vegetables.
CHOOSE WISELY: Choose produce that’s free of bruises, mold or other signs of decay. Purchase amounts usable in a few days.
AVOID CONTAMINATION: Store perishables in vegetable drawers or on shelves above raw meats, poultry or seafood to prevent cross-contamination.
START CLEAN: Clean counter tops, cutting boards and utensils with hot soapy water before peeling or cutting produce. Most important, wash fruits and vegetables before peeling to reduce contamination.
WASH WITH CARE: Generally, hold fruit or vegetables under cold running tap water,gently rubbing with your hands as you rinse. For specific produce cleaning, see methods right.

Article provided by Hyvee Seasons.