Beyond the rinse: why your produce needs a serious scrub

Nutritionist Jessic Shand isn’t interested in a quick rinse. As soon as fresh produce hits her countertop, it’s immediately subjected to a rigorous ‘detox’ process – a far cry from a casual splash under the tap.

The hidden hazards lurking in your veggies

This intense cleansing routine goes beyond superficial sanitation, actively removing harmful chemicals absorbed during growth and eliminating bacteria and parasites like Cyclospora. Shand argues that even organic produce isn’t a guaranteed safe haven; it’s still handled, transported, and potentially exposed to contaminants. The sheer volume of produce moving through the system means a vulnerability persists.

While discarding the skin – a common suggestion – might seem like a simple solution, Shand points out a significant trade-off. “You miss out on ‘gut-feeding fiber and an array of nutrients’,” she explains. So, what’s the alternative? The answer, surprisingly, isn’t to simply abandon washing altogether.

Washing isn’t just a suggestion – it’s a necessity

Despite the prevalence of ‘washed and ready to eat’ labels, Shand vehemently advises against relying on them. These claims, particularly for bagged salads, often mask a troubling reality: manufacturers frequently utilize chemicals like chlorine and bleach to sanitize, leaving residues that require thorough removal. Past outbreaks of E. coli, Salmonella, and Listeria have directly traced back to triple-washed bagged salads – a stark reminder of the risks involved. It’s a gamble no consumer should take.

A step-by-step guide to produce purification

Shand’s process is surprisingly straightforward. First, submerge all produce in a sink filled with fresh water – filtered water is preferred. Then, add one part apple cider vinegar to three parts water; a generous glug is encouraged. The acetic acid’s antimicrobial properties act as a potent cleanser. Alternatively, plain white vinegar or baking soda can be used in similar proportions. For thicker-skinned fruits and vegetables, like apples and zucchini, a gentle scrubbing with a vegetable brush followed by a 15-minute soak is essential. Delicate berries require a more delicate touch – a quick submersion in water for no more than five minutes to prevent mushiness.

Finally, a thorough double rinse under running water eliminates any residual vinegar. And crucially, dry the produce gently with a clean tea towel, allowing berries to air dry completely – a process that can take up to an hour. Transferring the cleansed produce into glass containers, rather than plastic, preserves freshness and prevents contamination.

Share your cleaning secrets

Vogue’s beauty and wellness editors are eager to hear about your own produce-cleaning rituals. Send your tips to [email protected].