Here are three ways to wash pesticides off produce, that are backed by science. All produce, organic or not, can contain some chemicals, so what is the best and safest way to wash those pesticides off fruits and vegetables? Think about it — all produce is covered with micro organisms from soil, fungi, dust and bacteria-causing germs. And, what about hands of the person who picked, packed and put the food on the shelves? Did they wash their hands?

Method 1

  • White vinegar (or cider vinegar) + 3 percent hydrogen peroxide (the same as found at the drugstore). These are nontoxic, inexpensive and work not only on fruit and vegetables but can be used to sanitize counters and preparation surfaces, including wooden cutting boards, as well. Here’s the method:
  • Put the vinegar and hydrogen peroxide into individual dark-colored spray bottles (You might be able to put a clean, new Sprayer right on the hydrogen peroxide bottle).
  • Spray your produce or work surface thoroughly first with vinegar and then with hydrogen peroxide.
  • Then rinse the produce under running water or wipe the surface with a clean wet sponge.

 

Method 2

Here is another recipe that is safe and inexpensive, and made from ingredients you already have in your kitchen. It is a diluted form of hydrochloric acid to wash off pesticides:

  • Fill your kitchen sink with cold water.
  • Add four tablespoons of salt and the juice of half a fresh lemon.
  • Soak fruits and vegetables five to ten minutes (leafy greens two to three minutes and berries one to two
    minutes)
  • Rinse well after soaking and use.

What about soap and water? Cornell University studied that one for us. They did agree that “a detergent solution may remove more bacteria (and perhaps some pesticide residues, as well), they also caution that soap is not intended for this use. Once it gets onto some kinds of foods, it is more difficult to remove than it is from dishes and it can make people sick.” And don’t use bleach either, for the same reasons.

Method 3

Easier yet, follow these guidelines for cleaning produce:

  • Wash your hands before preparing food.
  • Soak all produce for one to two minutes in distilled water to reduce the risk of food-borne illness.
  • Why use distilled water? Because distilled or bottled water has been filtered and purified to remove contaminants.
  • For produce with thick skin, use a vegetable brush to help wash away hard-to-remove microbes.
  • Some produce should not be soaked in water. Put fragile produce in a colander and spray it with distilled water.
  • Clean your counter top, cutting boards, and utensils after peeling produce and before further cutting. Bacteria from
    the outside of raw produce can be transferred to the inside when it is cut or peeled. Wash kitchen surfaces and
    utensils with hot, soapy water after preparing each food item.
  • Eating on the run? Fill a spray bottle with distilled water and use it to wash apples and other fruits.
  • Don’t forget that homegrown fruits and vegetables should also be well washed.

And to those who grab fruit off roadside stands: Yes, you need to wash the peel of an orange even though you’re not going to eat the peel. You peel it with you hands, the germs are on your hands, and you eat with your hands. Consider the melon, sitting in soil. You cut through the rind with your knife, which picks up the micro organisms, and puts them right into the fruit.