How to properly wash fruits and vegetables

The news tells about the next shipments of toxic agricultural products from around the world. “But it’s clearly out there somewhere,” we think, “it doesn’t concern us.” And store shelves beckon with shiny apples, glossy tomatoes and sunny oranges. And we, forgetting about everything in the world, are already bringing fresh fruit to our mouth for immediate tasting. Stop! And wash?

How fruits and vegetables are processed

Not all regions can boast of bountiful harvests, and therefore fruits and vegetables are supplied from abroad, especially in the cold season. But organic products do not have a long shelf life, so they are processed for safety during transportation.

Paraffin and wax coat the fruit to give it a glossy shine and increase shelf life.
Diphenyl is impregnated with paper in which citrus fruits are wrapped. This refined petroleum product is considered a carcinogen.
Fruits are treated with methyl bromide and fungicides to kill pests and molds.
Dried fruits are placed in sulfur dioxide to increase the shelf life and give it a marketable appearance.
Pesticides are added at the ripening stage of the fruit to get rid of insects and fungi. They are toxic and can accumulate in the human body, causing irreversible effects.
Nitrates are used to fertilize the soil and accelerate plant growth. They are stored in fruits and other parts of plants. For humans, nitrates are dangerous, and in large doses, they are fatal.

Even if you are sure of the origin of the fruit, you should not eat it straight from the branch. There may be particles of earth, the remains of the vital activity of insects, birds or animals.

How to neutralize fruits and vegetables

General rules

Do not scrub delicate salad and prickly cucumber with one brush: each product has its own subtleties of cleaning. But there are also standard hygiene rules for everyone:

Any fruits and vegetables can be rinsed in cold running water. Even the FDA advises this.
Wash the fruit just before eating. During processing, the outer layer is damaged and the product starts to deteriorate.

How to wash fruits

Wash glossy and slippery fruits from wax with a brush and soap in cold running water.
It is recommended to scald citrus fruits with boiling water: hot water will not damage their dense skin, but will neutralize surface preservatives.

Wash even those fruits that you intend to peel before eating. Dirt from the surface can get onto the pulp through your hands.

The grapes will benefit from a shower. Divide the brush into small bunches for convenience, and dry in a colander after water procedures.
Wash the pineapple without peeling the leaves, with a brush and soap.
Be especially careful with watermelon and melon: during the ripening process, they lie directly on the ground.
If you are allergic, soak any fruit in cold water for an hour.
Not sure about the origin of purchased fruit? Be sure to cut off the peel, preferably with a little extra.
Rinse dried fruits in cold water, and then pour over boiling water to get rid of preservatives, which unscrupulous manufacturers do not skimp on.

How to wash vegetables

If you find yellow spots under the skin when cutting a cucumber, potato or zucchini, discard the vegetable. Such traces indicate an increased content of nitrates.
Remember that the most harmful substances are in the upper and lower parts of the fruit, upper leaves and stump, peel. Remove or trim them before consuming.
In carrots, remove the core additionally: they also accumulate toxins.
Root crops (radishes, turnips, potatoes and others) should be cleaned of soil residues. To do this, soak them in warm water for 10-15 minutes, and then rub them thoroughly with a brush.
In onions, first cut off the bottom, peel the vegetable from the husk, and then rinse in cold running water.
White cabbage is usually not washed, but the top, dirty and sluggish leaves are removed and the stalk is cut.
Walk over the cauliflower before bathing with a grater or knife to cut off the darkened buds. If there are bugs in the head of cabbage, soak it in salt water for 10 minutes or in water with vinegar (1 tablespoon per liter of water) for half an hour.
Peel the lettuce, parsley, green onions, dill from roots and withered stems, and then fill a large container with cold water and rinse the leaves from sand and dust in it.

How do you wash vegetables and fruits before eating? Are you afraid of nitrates and pesticides? Do you have your own cleansing recipe? Share in the comments.