Ok, but How Should You Really Be Washing Your Fruits and Veggies?

I’ll be the first to admit that I’m a creature of convenience. As much as I wish I could say that I’m the pinnacle of discipline—whether it be with my eating habits, in the gym, or simply getting out of bed with the first alarm—in reality, I more naturally embrace ease. That’s why, lately, I’ve been stocking the shelves of my fridge with meal kits and filling the crisper drawers with fresh produce for simple side salads.

 The only problem is, not all veggies come pre-washed, which begs the question: Do you really need to wash your fruits and vegetables? And, if so, will water do the trick, or should you use something more? Ahead, discover the truth about your produce, including whether those store-bought fruit and veggie washes actually work. 

Do you really need to wash your produce?

According to Jason Tetro, microbiologist and author of The Germ Files, yes. “Since the late 1950s, washing fruits and vegetables has been recommended in the U.S. to help reduce levels of pesticides as well as other potentially harmful microbes,” he reveals. 

Since people often find extra prep steps to be quite tedious (hi, it’s me!), many produce brands have begun offering pre-washed and ready-to-eat varieties, from boxes of leafy greens to steamable bags of beans. Nevertheless, the Food and Drug Administration (FDA) advises consumers to thoroughly wash all produce—whether it’s from the grocery store, farmer’s market, or your backyard—before preparing and/or eating it. 

Should you use water or something more to wash produce?

By the looks of your local grocery store—and TikTok—you might think that you absolutely need to make room under your sink for a bottle of fruit and vegetable wash. As alluring as the vibrant green and orange labels are, the FDA reiterates throughout its website that the best way to wash fruits and vegetables is with running water, plain and simple. 

That said, if you really want to get in on the virality of this cleanliness trend, Tetro says it doesn’t hurt. After all, while fruit and vegetable washes were once made from harsh detergents and chemicals, modern-day rinses are largely organic and low risk. 

“Washes have come a long way; now, they are made with safe chemicals that are sometimes derived from the fruits and vegetables themselves,” he explains. “Commercial products contain solvents like alcohol, gentle soap-like surfactants, acids like vinegar, or alkaline agents like salts.” To wash your produce with them, Tetro says to simply spritz or soak your fruits and vegetables for a minute or so, rinse, and enjoy. 

But do these washes actually work, or are they just more work?

Many of the fruit and veggie washes that line grocery shelves tout instructions like the ones Tetro mentioned above: No more than a minute of treatment and your produce is ready to eat. 

“But research has shown that removing pesticides may require several minutes (five to 10) of contact to have a proper clean,” Tetro reveals. 

While this indicates that popular fruit and veggie washes might not be totally effective, Tetro reiterates that there’s no harm in giving them a try. “In the U.S., this isn’t a huge concern as pesticide levels are controlled by regulations,” he explains.

Okay, but how would a microbiologist wash produce?

Easy: with running water. “It may seem a bit odd to say this, but research has shown that using running water into a strainer with gentle rubbing (or scrubbing for thicker skin) can be just as effective as a commercial wash,” Tetro says.

If you want to soak your fruits and vegetables, though, whether for peace of mind or deeper efficacy, Tetro says that a vinegar to water mixture with a pinch of salt works well. (Specifically, the University of Maine suggests mixing ½ cup of white vinegar per two cups of water.) “If you’re worried about pesticides, then switch the vinegar to baking soda and leave it for 10 to 15 minutes,” Tetro adds.

The takeaway

Social media is collectively mesmerized by the various organic fruit and veggie washes entering the market. While they’re better formulated than the harsh produce detergents of the past, Tetro and the FDA make a case for abstaining from the viral food prep method.

“While many people are concerned about the problem of pesticides, as a microbiologist, I’m more concerned with the potential for foodborne infection as a result of pathogens hanging around for the ride,” Tetro shares. “We’ve seen this far too often with spinach, romaine lettuce, cantaloupes, and onions—the risk is real and the best approach to prevent exposure is to reduce the level of microbes on the surface of the plant.” Organic ingredients aren’t going to do that, but gentle rinsing and rubbing can, Tetro assures.