Have you noticed a sharp increase in food safety recalls this year? Over 1,900 recalls were issued in 2024, the highest number since the pandemic.

This brings up an important point about the modern necessity of cleaning fruits and veggies, especially those to be eaten raw.

Below, you’ll learn why it’s so important to clean your fruits and veggies (beyond just bacteria), discover safe DIY and pre-made fruit and veggie washes and disinfectants, and learn how to best naturally wash different types of produce.

Why Wash Your Produce?

A few years back, reports came out questioning the effectiveness of DIY and pre-made fruit and vegetable washes. The recommendation was to use water and friction instead for the best results.

Here’s the thing: cool running water and friction work GREAT for removing many pesticide residues, dirt, and some bacteria from hardy fruits and vegetables. This is an appropriate cleaning method for produce that will be cooked.

But, rinsing with water won’t remove all harmful bacteria², especially on delicate produce like leafy greens or berries, which won’t be cooked or hold up to scrubbing (and it doesn’t take much harmful bacteria to make you sick). Thus, taking a little extra time to use an effective fruit and veggie wash and soak can indeed make a big difference.

Beyond bacteria, here are three more reasons to take fruit and veggie washing seriously:

Reason #1: To remove as much dirt, sand, and soil as possible

Yes, some dirt is good for building immunity, but unless you know all about the dirt your produce has been grown in, it’s best to remove it entirely. For the best results, wash your produce in cool running water.

Reason #2: To remove external pesticide residues

Conventionally-grown produce, especially those listed on the Environmental Working Group’s “Dirty Dozen” list, has been shown in random testing to contain unacceptable levels of pesticide residues[1]. Long-term exposure to pesticides has been linked to cancer, damage to the nervous and reproductive systems, birth defects, and severe disruption of the immune system and GI tract³2].

The effects are even more pronounced in children, and evidence suggests parental pesticide exposure can affect future generations⁴.

Notice we said “to remove external pesticide residues”. Unfortunately, no amount of vegetable cleaner can remove pesticides that have entered a plant via the roots or seeds; which is why we recommend buying organic or certified naturally-grown produce whenever possible.

If this isn’t an option, avoid the Dirty Dozen in favor of the Clean Fifteen and wash everything according to our instructions below (organic or not).

Reason #3: To remove external chemical residues

Does your local grocery store have a mister that sprays the produce to keep it hydrated?  Verify whether or not the mist contains only water and no antimicrobial chemicals. If the water is treated, even your organic produce may be contaminated with chemicals.

Reason #4: Removal of germs and parasites

According to the Food and Agriculture Organization of the United Nations’ “Parasites and Foodborne Illness”, produce is a hotbed for parasites such as tapeworm, protozoans, and small intestinal roundworms.

Think this isn’t a problem for North Americans? Sadly, it is.

Due to our consumption of imported produce and parasitic issues in our soil, fertilizer, and water supplies, the CDC estimates millions of Americans are infected with food-borne parasites every year⁶. Thus, thorough cleansing of produce to be eaten raw is essential, even for those fruits and vegetables with thick skin. Avocado recalls taught us about this, as knives can transfer germs or parasites from the avocado skin to the flesh. The same goes for melons, citrus fruit, winter squashes, or any thick-skinned fruit or vegetable.

The Best Way To Wash Produce 

Rinsing all fruits and vegetables thoroughly with cool running water has been proven to remove dirt, debris, and pesticide residues. This is all you need to do if you plan to cook your produce, especially if it is organic! 

Note: Bacteria, such as E. coli, Listeria, and Salmonella. on produce are killed by cooking,  Boiling water is 212 degrees F and 100 degrees C.

• Salmonella - cook to 165 F (74 degrees C)
• E.Coli - cook to 160 degrees F (71 degrees C)
• Listeria - cook to 158 degrees F (70 degrees C)

Rinse and possibly soak all fruits or vegetables, whether organic or non-organic, and whether eaten raw or cooked,This will help remove dirt, germs, parasites, pesticide and chemical residues.

Note: The Food and Drug Administration (FDA) advises against using commercial produce washes because the safety of their residues has not been evaluated and their effectiveness has not been tested or standardized.  

Fruit and Vegetable Rinsing Instructions

• The following general instructions apply to all produce.
  
  • Wash hands with soap and warm water.
  • Clean your sink with hot soapy water.
  • Rinse produce thoroughly with cool running water for at least 20 seconds to remove dirt, grime and microbes
  • Use a vegetable brush on produce with firm skins, such as avocadoes, melons, citrus fruits, squashes, zuccchini, cucumbers, apples, etc. to scrub away dirt, grime, and microbes. Wash your knife before cutting into the produce.
  • Rinse dirt off the individual leaves of leafy green vegetables with cool running water.
  • Place delicate fruits in a colandar and rinse thoroughly with cool running water.
    
  • Vegetables and fruits to be cooked are ready to go.
  • If desired, treat those to be eaten raw with one of the following soaking options.

Soaking Instructions:

• Some people may want to take an extra step with non organic produce or produce eaten raw to double down on pesticides, parasites, viruses, and bacteria including e coli and salmonella.

• • Option 1 - Food Grade Organic Apple Cider Vinegar or White Distilled Cooking Vinegar*
    • Follow rinsing protocol above.
    • Add fruit or vegetables to a clean sink or a bowl.
    • Add water to cover produce using a ratio of 1 cup apple cider vinegar or distilled white vinegar, to 3-4 cups water.
    • Agitate gently.
    • Let soak 3-5 minutes. Agitate gently.
      
    • Add produce to colandar or strainer.
    • Rinse thoroughly with cool water to remove vinegar and any excess debris.
    • Dry the produce - towel dry or spin dry salad greens
    • Store any unused, cleaned, dry produce in the refrigerator.
  • *Special Considerations when Using Vinegar
    • Individuals with CIRS (chronic inflammatory response syndrome) or chemical sensitivity may react to vinegar, especially when sprayed.
    • The ratio of vinegar to water varies across articles that recommend vinegar as a produce soak.
    • When vinegar is used as a soaking medium, it typically does not irritate the lungs. However, whenever we mention vinegar we make sure to include that vinegar contains acetic acid, a lung irritant when aerosolized. Spray vinegar only in a well ventilated area, and avoid inhaling sprayed vinegar. Do not spray vinegar in the presence of children, individuals who are chemically or mold sensitive, or those with lung or other chronic health conditions.        

• • Option 2 - Food Grade 3% Hydrogen Peroxide 
    • Follow rinsing protocol above.
    • Add fruit or vegetables to a clean sink or a bowl
    • Add water to cover produce using a ratio* of 1 cup Food Grade 3% Hydrogen Peroxide to 10 cups water.
    • Agitate gently
    • Let soak 3-5 minutes. Agitate gently.
    • Add produce to colandar or strainer.
    • Rinse thoroughly with cool water to remove hydrogen peroxide and excess debris.
    • Ready to cook
    • Dry the produce to be eaten raw - towel dry or spin dry salad greens.
    • Store any unused, cleaned, dry produce in the refrigerator. 
  • Special Consideration When Using Hydrogen Peroxide - *The ratio of hydrogen peroxide to water varies across articles that recommend hydrogen peroxide as a produce soak.

• • Option 3 - Baking Soda 
    • Follow rinsing protocol above.
    • Add produce to a clean sink or a bowl.
    • Fill sink or bowl with water to cover the produce with a ratio* of 1 teaspoon baking soda per 2 cups water or 2 Tablespoons per 12 cups water..
    • Agitate produce gently in the soaking water.
    • Let soak 10-15 minutes.
    • Place produce in a colandar or strainer. 
    • Rinse.thoroughly in cool running water to remove all baking soda
      
    • Ready to cook 
    • Dry the produce to be eaten raw - towel dry or spin dry salad greens
    • Store any unused, cleaned, dry produce in the refrigerator
  •  *The ratio of baking soda to water varies across articles that recommend baking soda as a produce soak.                                                 

Related Reading:  How to Keep Produce Fresh Longer [Complete Guide] 

                                  *How to Remove Pesticides from Leafy Vegetables

Our Top Three Washes

Now that you understand why it’s so important to deep clean your produce, let’s look at our top 3 favorite fruit and veggie washes.

1. Organic Food Grade Apple Cider Vinegar or Distilled Organic White Vinegar
2. 3% Food Grade Hydrogen Peroxide
3. Baking Soda

These three products can help reduce pesticide residue, clean, and disinfect your fruits and vegetables without harmful chemicals. 

#TossTheToxins With Branch Basics

Unless you grow all your own produce, there is much we cannot control about the food we eat. However, by using our top three fruit and vegetable washes, following the cleaning tips above, choosing organic or naturally-grown when possible, avoiding the Dirty Dozen, and opting for the Clean Fifteen, we can greatly reduce our risk of ingesting harmful bacteria, parasites, pesticides, chemical residues, and more.

To healthier, cleaner, and safer produce for all! 

Try Branch Basics for yourself by ordering our trial kit, or read more on our natural produce wash. Wondering if you have toxic products in your home? Check out our guide for The Most Harmful Cleaning Products to Avoid & Safe Swaps.

Sources:

1. https://www.ewg.org/foodnews/summary.php
2. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4947579/
3. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5813803/
   
4. https://www.cdc.gov/parasites/index.html