To wash fruit and vegetables safely, rinse them under cool running water just before you eat or cut them, rub them with your hands, scrub firm produce such as melons, potatoes and cucumbers with a clean brush, and dry them with a clean towel. The FDA advises against using soap, detergent or commercial produce washes, because produce can absorb them. Washing reduces bacteria and dirt but doesn’t remove them all, so clean hands, boards and storage matter too.
Why washing produce matters
Fruit and vegetables can pick up harmful bacteria from the soil, water, animals and people that handle them on the way to your kitchen. The World Health Organization notes that unsafe food causes more than 200 different diseases, and links several common infections with raw fruit, vegetables and ready-to-eat salads. The FDA notes that eating contaminated produce can cause food poisoning, and that while regulations reduce the risk, they don’t eliminate it. Washing helps by removing dirt and some of the bacteria on the surface. It also helps remove some pesticide residues.
The FDA also points out that washing reduces bacteria but won’t get rid of all of them. That’s why safe handling, storage and, for some foods, cooking are also part of the picture.
How to wash fruit and vegetables: step by step
- Wash your hands for at least 20 seconds with soap and warm water.
- Cut away bruised or damaged areas before washing and preparing produce.
- Rinse under cool running water, which the FDA recommends, rather than leaving produce to soak in a full sink.
- Rub the surface with your hands while rinsing.
- Scrub firm produce such as melons, cucumbers, potatoes, carrots and squash with a clean vegetable brush.
- Wash produce even if you’ll peel it. The FDA explains that bacteria on the skin can be transferred to the inside when you cut or peel.
- Dry with a clean cloth or paper towel, which removes more bacteria.
- Wash just before eating or cooking, not before storing. Moisture makes most produce spoil faster in the fridge.
What not to use
- Soap, washing-up liquid or detergent. The FDA warns that produce can absorb them despite rinsing, and they can make you sick.
- Commercial produce washes. The FDA doesn’t recommend them.
- Bleach. Household bleach is not for food.
Plain water is enough for everyday washing.
Does baking soda help remove pesticides?
It may, for surface residues. In a 2017 laboratory study on apples, soaking in a baking soda solution (about 1 teaspoon per 2 cups of water) removed surface residues of two pesticides more effectively than tap water or a bleach solution, but it took 12 to 15 minutes. Some of the pesticide had already moved into the apple, where no wash could reach it. Peeling removes more residue but also some fiber and nutrients.
For most people, rinsing and rubbing under running water is a practical, safe routine. Pesticide residues on produce sold in shops are regulated, and the benefits of eating plenty of fruit and vegetables are clear.
How to wash different types of produce
| Produce | How to wash it |
|---|---|
| Leafy greens (lettuce, cabbage, spinach) | Remove the outer leaves, separate the rest and rinse each leaf under running water; dry in a salad spinner |
| Berries and grapes | Rinse gently in a colander just before eating; don’t soak delicate berries |
| Apples, pears, tomatoes, peppers | Rinse and rub under running water |
| Melons, cucumbers, squash | Scrub the skin with a brush before cutting, so the knife doesn’t carry bacteria inside |
| Potatoes, carrots, root vegetables | Scrub well to remove soil |
| Mushrooms | Rinse briefly just before cooking, or wipe with a damp cloth; pat dry |
| Herbs | Swish gently, rinse and spin or pat dry |
| Avocados, citrus, mangoes | Rinse and dry before cutting, even though you don’t eat the skin |
| Broccoli and cauliflower | Rinse well, turning the head under running water to reach between florets |
Our guide to cooking kale covers how to clean hearty greens.
Pre-washed and bagged produce
Many bagged salads and pre-cut vegetables are already washed. The FDA says that if the packaging states the produce is pre-washed or ready to eat, you can use it without washing it again. Rewashing can actually add contamination if your sink or colander isn’t clean. When buying pre-cut produce, choose items kept in the fridge or on ice, and keep them chilled at home.
Sprouts need extra care
Raw sprouts, such as alfalfa and mung bean sprouts, are grown in warm, humid conditions that suit bacteria. The FDA notes that bacteria in or on the seed can grow to high levels during sprouting, even at home in clean conditions. Washing doesn’t make them safe. Pregnant women, young children, older adults and people with weakened immune systems are generally advised to eat sprouts only when cooked thoroughly.
Keep produce safe after washing
- Keep raw produce separate from raw meat, poultry and seafood in your shopping bags, fridge and on your chopping boards.
- Wash boards, knives and counters with hot, soapy water after preparing raw meat and before preparing produce that won’t be cooked.
- Store perishable produce, such as berries, lettuce, herbs and mushrooms, in a fridge at 4°C (40°F) or below, as the FDA advises.
- Refrigerate cut fruit and vegetables and all pre-cut produce.
- Use a fridge thermometer to check the temperature.
Our guide to a healthy grocery list has tips on buying produce that lasts.
Common questions
Should I wash fruit with vinegar?
It isn’t necessary. Plain running water and rubbing is what the FDA recommends. If you use a vinegar solution, rinse with water afterwards to remove the taste.
Do I need to wash organic produce?
Yes. Organic produce can carry the same bacteria and soil as conventional produce, so wash it the same way.
Should I wash bananas and oranges?
Yes, briefly. Even if you peel them, rinsing the skin first stops bacteria transferring to your hands and the fruit inside.
Can I wash produce ahead of time?
Most produce keeps better unwashed. If you do wash ahead, dry it thoroughly and store it in the fridge in a container lined with paper towel.
This article is general information, not medical advice. Talk to your doctor or a registered dietitian before making big changes to how you eat, especially if you have a health condition, take regular medication, or are pregnant or breastfeeding.
