DEAR DR. BLONZ: You, and other experts, always say to "wash your fruits and vegetables." But I haven't seen much about what that really means: Splash them with water? Run water over them for an amount of time? Do the rules change for produce sprayed with pesticides, or for members of the so-called "dirty dozen"? Should any be washed with dish soap, or is water sufficient?
I heard once that fruits and vegetables should be scrubbed as well as rinsed. That seems to make sense for veggies like potatoes, which have relatively hard surfaces, but what about delicate fruits such as raspberries and blueberries?
How about a one-time primer on what exactly "washing" fruits and vegetables means? -- A.F.
DEAR A.F.: Produce has lots of opportunities to pick up unwanted elements: from the soil, or from various local animals, while it is growing; at the store where it is stored and sold; and even in your vehicle on the way home. Doing a wash at home helps remove any contaminants hitchhiking on your wholesome foods. This is even more important for children, the elderly or anyone with an ailment or condition that might weaken the immune system.
I worked in the produce department at a local supermarket while in high school, getting fresh fruits and vegetables ready for customers and removing any produce past its prime. Fruits and vegetables are usually washed before being packed, but the handling from field to store is always a bit of a wild card. There is nothing wrong with any added measure of cleanliness.
Wash produce with clean hands in a clean area -- one that is not used as a resting place for dishes waiting to be washed or other questionable items. Rinse items in cold, potable, running water for at least 15 seconds. Do this before the produce is sliced, as cutting can transfer unwanted elements from the surface into the flesh. (Cutting tools should also be freshly washed.)
If the flesh of the produce is eaten and not the peel -- think citrus, bananas, melons, avocado and pomegranates -- a wash of the outsides is prudent. A produce brush can provide extra abrasion, but ensure it, too, gets cleaned and is allowed to dry between uses.
Regarding delicate fruits, I typically have berries with my breakfast. After purchase, I give them a cold soak for several minutes, gently agitating with a clean hand, followed by a generous rinse in a colander. I then transfer them to a container with a good-fitting lid.
Fruits and vegetables are not waterproof, of course, and can absorb liquids to varying degrees. Any fluid you use to wash your vegetables should be approved for food use; dishwashing detergents, for example, are not generally advised.
Here are three resources for additional information: 1. The CDC page on produce safety at b.link/Mzzrww; 2. The FDA's seven tips for cleaning fruits and vegetables at b.link/rnx3n4; and 3. The National Pesticide Information page on washing when there are concerns about pesticide residues at b.link/pjvqdd.
Send questions to: "On Nutrition," Ed Blonz, c/o Andrews McMeel Syndication, 1130 Walnut St., Kansas City, MO, 64106. Send email inquiries to questions@blonz.com. Due to the volume of mail, personal replies cannot be provided.