Are you cleaning your vegetables the right way before slicing and cooking them?
The news may surprise you, people are sickened by food contaminated with harmful germs each year, and some of the worst cases reported. Eventually, you need to know that everything must start with a good cleaning process as you prepare a good sumptuous meal.
Luckily, we are here today to help you. Here’s everything you need to know in cleaning your vegetables.
Tips for Washing Vegetables and Fruits
Most fresh fruit and vegetables have a natural protective coating. So wash them underwater just before you are ready to eat or cook them. If you wash them ahead of time, it will speed up how fast they spoil. Leafy greens can be washed and stored a few days before you use them.
The best way to wash vegetables and fruit is under running water. You do not need special products, soaps or vinegar. These can leave an aftertaste and don’t kill bacteria or mould. Bonus!
Wash Your Hands
Wash your hands with hot water and soap for at least 20 seconds before and after handling fresh produce.
Washing leafy green vegetables
Examples of leafy greens are kale, lettuce, Swiss chard, rapini, cabbage and pre-bagged greens like baby spinach.
- Wash all leafy green vegetables, including pre-bagged greens under cold running tap water.
- For leafy vegetables, such as lettuce and cabbage, remove the outer leaves first. Throw away any wilted or discoloured leaves.
- Rinse leafy vegetables in a colander, drain (or use a salad spinner) and pat dry with a paper towel or tea towel.
- Store in clean paper towels or a tea towel in a sealed plastic bag in the fridge. Use within a week.
Washing fruit and vegetables with a rind
Examples of foods with a rind are cantaloupes, oranges, mango, melons, pineapple, carrots, potatoes and squash.
The reason you wash vegetables and fruit with a rind is that this prevents bacteria on the rind or peel from going into the food when you slice it. You can also use a soft, clean produce brush to scrub vegetables and fruit under running water. Then pat dry.
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