India, a leading agricultural nation, produces a vast array of fruits and vegetables. Despite this agricultural prowess, many of these products are treated with pesticides to ensure high yields and quality preservation from farm to market. Given this reality, it is vital to thoroughly clean fruits and vegetables to minimize exposure to these chemicals. "Better safe than sorry" aptly applies here, emphasizing the importance of washing all produce, including those labelled as organic, to safeguard against potential health risks and enhance overall food safety. Proper cleaning practices are essential in every Indian kitchen to ensure that even the slightest residue of pesticides or contaminants is removed before consumption.

How to Remove Pesticides from Fruits & Vegetables?

1. To effectively remove pesticides, soak your fruits and vegetables in a solution of water and baking soda.
2. Start by filling a large bowl with water and add one teaspoon of baking soda per two cups of water.
3. Submerge the produce in the solution and let it soak for 12-15 minutes.
4. After soaking, scrub the surfaces gently with a brush, if necessary, then rinse thoroughly under running water.
5. This method helps in breaking down the pesticide residues making them easier to wash away.

How to Clean Fruit with Baking Soda?

Cleaning fruits with baking soda is effective, especially for those with thicker skins.

1. Prepare a baking soda bath by mixing about two tablespoons of baking soda in a litre of water.
2. Place the fruits in the mixture and let them sit for about 10-15 minutes.
3. After soaking, scrub the fruits gently with a soft brush to remove any residues or dirt.
4. Rinse the fruits under cold, running water before consuming or storing them.

How to Clean & Rinse Lettuce?

1. To clean lettuce, first, remove the outer leaves and discard any that are spoiled.
2. Fill a large bowl with cold water and submerge the lettuce leaves.
3. Gently swish them around to loosen and remove dirt and debris.
4. After swishing, let the leaves sit for a few minutes to allow any remaining dirt to settle at the bottom.
5. Lift the leaves out of the water, place them in a colander, and rinse them under running water. Pat dry with paper towels or use a salad spinner to remove excess moisture.

How to Wash Salad Leaves?

During the monsoon, salad leaves can harbour more dirt and bacteria.

1. To wash Salad Leaves, fill a clean sink or large bowl with cold water.
2. Add a tablespoon of salt or vinegar to the water, which can help kill some bacteria and loosen soil.
3. Soak the leaves for about 10 minutes, then pick them up, shake gently, and rinse under cold running water.
4. Dry the leaves thoroughly, especially if you are not using them immediately, to avoid spoilage.

How to Clean Strawberries?

1. To clean strawberries, do not remove the stems before washing as this can cause them to absorb water.
2. Prepare a solution of four parts water to one-part white vinegar in a large bowl.
3. Soak the strawberries in the mixture for about five minutes.
4. Rinse the strawberries under cold water and dry them gently with a towel.
5. This method helps remove dirt and bacteria and can extend the freshness of the strawberries by reducing mold growth.

How to Clean Wax from Apples?

Many apples are coated with a thin layer of edible wax to preserve freshness.

1. To remove the wax from Apple, mix one tablespoon of lemon juice and one tablespoon of baking soda in a bowl of water.
2. Soak the apples in this solution for about 5-10 minutes.
3. Afterwards, scrub the apples with a soft brush under running water to remove the wax layer.

How to Clean Grapes?

1. Place grapes in a colander and spray them with a solution made from one-part white vinegar to three parts waters.
2. Allow them to sit for a few minutes.
3. This helps in breaking down any wax or pesticide residue.
4. Rinse the grapes thoroughly under cold water while shaking the colander to ensure all grapes are cleaned.

Also Read: Teaspoon Vs Tablespoon

Different food and safety experts, including the FDA and Centers for Disease Control (CDC) urge to use water for cleaning vegetables and fruits.

Also proper storage of fruits and vegetables is essential to maintain their freshness and nutritional value, particularly during the hot summer months when heat can accelerate spoilage. To optimize the shelf life and quality of produce, different storage methods are necessary based on the specific requirements of each fruit and vegetable.

For most fruits and vegetables, refrigeration is key. Storing them in separate drawers inside the refrigerator can help manage ethylene gas production, which some fruits emit as they ripen. Ethylene can prematurely ripen or spoil nearby ethylene-sensitive vegetables. To aid in this, use perforated plastic bags in the fridge; these allow air to circulate around the produce, reducing the buildup of moisture, which can lead to rot.

However, not all produce benefits from being stored in the refrigerator. Items such as potatoes, onions, and tomatoes should be kept in a cool, dry place outside the refrigerator. These items prefer darker environments like a pantry or a cupboard where there is no direct sunlight, which can cause them to sprout or degrade in flavour and texture. Moreover, these vegetables should be stored in a well-ventilated area to prevent any accumulation of moisture and to keep them dry, prolonging their usability.

Additionally, remember to store fruits and vegetables that emit higher levels of ethylene gas, such as bananas, apples, and pears, away from those that are sensitive to the gas, like leafy greens and peppers, to avoid hastening their spoilage.

By understanding and implementing these storage principles, you can significantly extend the life of your fruits and vegetables, making the most of their flavour and nutritional benefits while minimizing waste.