5 Fruits and Vegetables You’re Probably Washing Wrong, According to An Expert

Fruits and vegetables are quintessential parts of our diets, nurturing our bodies and tickling our taste buds year-round. But because produce can harbor harmful pathogens, most varieties—from heads of leafy lettuce to glossy apples—must be washed before consumption. Washing fruits and vegetables correctly is easier said than done, though.

Unwelcome microorganisms, including E.coli, Listeria, norovirus, Salmonella, Cyclospora, and Campylobacter, can cling onto the surfaces of our favorite produce aisle staples. Bacteria and viruses thrive in water, which most fruits and veggies are exposed to at some point before they make it to our plates. And consuming contaminated produce can make you really sick, according to Jessica Gavin, an Orange County–based food scientist, recipe developer, and blogger.

“If there’s bacteria or pathogens present on the surface of produce, they can proliferate and cause foodborne illness later when consumed,” she said. “And if those fruits and vegetables are already contaminated [when you bring them home] and you’re not washing them and consuming them raw, then you just have more risk of getting sick.” 

To help you avoid devouring a dirt-flecked salad—or even worse, a trip to the emergency room—Gavin shared a list of fruits and vegetables home cooks often wash incorrectly and tips for preventing soil, bugs, and bacteria from ruining your meal.

The Fruits and Vegetables You’re Probably Washing Wrong

Berries

Delicate berries such as strawberries, raspberries, and blueberries have porous skins that can easily trap water, which can cause them to break down quickly. “It’s really important, if you’re not eating them right away, to remove that extra moisture on the surface because any water left on the surface is going to create mold over time,” Gavin said. “Mold loves that humid environment, so if they have any bits of moisture, they’ll start to proliferate.”

To properly clean berries, soak them in cold water, drain, then pat them down gently with a paper towel to dry them off as best you can. Gavin recommends storing them in the well-ventilated plastic clamshell they came in or a lidded container left slightly ajar in the refrigerator. Just be sure to line your container with a paper towel.

Melons

One of Gavin’s biggest pet peeves is when people don’t wash their melons before cutting into them. Because watermelon, cantaloupe, honeydew, and other melons are grown on the ground, they are going to have dirt and debris on their surfaces. So be sure to scrub and rinse those hard-skinned beauties before you halve them—particularly cantaloupe, which has a webbed exterior that bacteria notoriously likes to hide in. “Use a clean scrub brush to remove dirt, dry it off well, and then start cutting,” Gavin said. “Because once you slice into it, the flesh immediately becomes contaminated.” 

Mushrooms

Mushrooms are often shrouded in dirt, so brushing them with a damp paper towel might not be enough to get them clean. And since they’re also like sponges, soaking them in water also isn’t the answer. “They’ll soak up any liquid and other potential contaminants quickly,”  Gavin said. “Then if you store them in the fridge, they start to get slimy and smelly because the moisture is released to the surface.”

Instead, rinse mushrooms quickly (a strainer is helpful for this) under cool water and dry them really well with a paper towel right away. Or, if you’re planning to serve them raw like in a salad, Gavin suggests peeling away the very top layer of skin on the cap to completely remove any possible surface contaminants.  

Onions 

After onions recently made headlines for causing E. coli infections and having potential Salmonella contamination, many home cooks wondered: Should I wash my onions? 

It depends, Gavin says. If you’re consuming a yellow, white, or red onion, she recommends trimming off the root and stem ends and washing your knife to rinse away any potential bacteria. Then halve the onion and peel away the first layer or two of papery skin. You can rinse it at this stage, but it’s not necessary. “I don’t,” she said. “The bulbs are really tight, so it’s pretty hard for pathogens to enter that way.”

But leeks, a cousin of the onion in the allium family, need to be washed thoroughly before cooking. Many cooks think soaking and rinsing the whole leeks in water gets them clean enough, but there’s often still dirt trapped between the inner layers that you don’t want in your soups, dips, or pastas. To make sure you get all of that soil out, halve the leeks and slice them into rings, slices, or however you’re going to prepare them. “I’ll add the [sliced] leeks to a bowl of cold water to swish them around to dislodge any dirt, then drain and dry them off,” Gavin said. 

Leafy Greens

Bathing greens such as spinach and kale in the right water temperature is key to maintaining their integrity. Aim for a cool temperature between 40 and 55 degrees F. “This keeps the vegetables’ pores closed so you can prevent bacteria from entering,” Gavin says. “It’s a Goldilocks-like situation for really delicate leafy greens. If the water is too hot, you’re going to wilt them, and if the water is too cold, you’re going to wilt them.”

Do I Need to Wash Organic Produce? 

Yes! The term “organic” refers to the way produce is grown—for example, with minimal systemic pesticides and/or using sustainable practices, according to USDA guidelines—not how clean or ready-to-consume it is. “[Organic produce] can still get exposed to naturally derived pesticides and contaminants from soil, insects, and other environmental sources,” Gavin said. 

One last PSA from Gavin: No matter what fruits and veggies you plan to devour, be sure to wash your hands, cutting board (preferably a non-porous one), and knife before you start prepping. 

Produce Handling 101

Here are more ways to ensure your farmers’ market or grocery store haul is safe to eat, according to Brianna Shales, marketing director at Stemilt Growers, a family-owned tree fruit company in Washington.

• Make sure your sink, counters, and tabletops are clean. “If the area you’re washing in isn’t clean or sanitary, that could introduce germs or foodborne pathogens,” Shales said.
• Don’t use harsh soap or cleaning agents. “This is not a necessary step and can impact the flavor [of fruits and vegetables],” she said. 
• Check for scrapes, cuts, or bruises before consuming. “Cut these parts off to eliminate the chance of pathogens getting into small openings,” she said.