Are You Supposed to Wash Fruit from the Store?

January 4, 2026 •

4 min read

According to the Centers for Disease Control and Prevention (CDC), nearly half of all foodborne illnesses in the U.S. are caused by contaminated vegetables or fruits. This highlights the importance of washing fruit from the store before consumption.

Quick Summary

Washing fruit from the store is critical to remove pathogens, pesticide residues, and dirt from harvest to handling. Learn why a simple rinse is the most effective method for different types of produce to ensure food safety.

Key Points

Always wash all fresh produce before eating, even organic varieties, to remove dirt, bacteria, and potential pesticide residues.
Wash produce right before consumption to avoid trapping moisture that can promote bacterial growth and accelerate spoilage.
Rinse firm fruits like apples and melons under cool running water, using a vegetable brush to scrub the surface thoroughly.
Use a gentle approach for delicate fruits like berries by rinsing them in a colander under cool running water, without soaking.
Do not use soap, detergent, or bleach to wash produce, as porous fruits can absorb these chemicals, which are not safe for consumption.
Wash fruits with inedible peels, like avocados and bananas, before cutting to prevent transferring surface contaminants to the edible flesh.
Ensure separate cutting boards and utensils are used for produce and raw meats to prevent dangerous cross-contamination.

The Hidden Dangers on Store-Bought Fruit

Even fruit that appears clean can carry contaminants. Understanding these risks is the first step toward safeguarding health.

Pathogens and bacteria

Fresh produce can become contaminated with bacteria and viruses such as Salmonella, E. coli, and Listeria. Sources of contamination include soil, water, animal waste, and poor hygiene practices. These pathogens are not visible, so a clean appearance is no guarantee of safety. These bacteria can cause foodborne illnesses.

Pesticide residues

Conventional farming often uses pesticides, and residues can remain on the surface. The Environmental Working Group (EWG) reports that a percentage of produce contains detectable pesticide residues.

Waxes and preservatives

Many fruits are coated with a layer of wax to protect them and extend shelf life. This wax can trap dirt and bacteria, and while the waxes themselves are FDA-approved as safe to eat, a thorough washing is still necessary.

The Proper Techniques for Washing Fruit

Different types of produce require different methods. Always wash hands for at least 20 seconds before beginning.

Washing hard, firm produce

For fruits with firm skin, a vegetable brush is best. Items like apples and melons can be scrubbed under cool running water. This technique is crucial for cantaloupes, as bacteria can hide in the crevices.

Method: Run the fruit under cool water while scrubbing the entire surface with a clean produce brush.
Bonus Tip: Scrubbing is particularly effective for removing wax coatings.

Washing soft, delicate produce

Berries and grapes require a gentler approach. The best practice is to wash them just before eating.

Method: Place the delicate fruit in a colander and rinse gently under cool running water. Avoid soaking.
Extra Step: Gently move the fruit around during rinsing to ensure all surfaces are cleaned.

Washing fruits to be peeled or cut

Even if you plan to peel or cut a fruit, it's still essential to wash the outside first. The knife can carry bacteria and dirt from the unwashed skin into the edible flesh of the fruit, causing cross-contamination.

The truth about produce washes

Health experts do not recommend using commercial produce washes. Research has not shown them to be more effective than plain water, and porous produce can absorb chemical residues. Some studies have suggested that soaking produce in a baking soda and water solution can help remove surface pesticide residues, but thorough rinsing with plain water is still the consensus.

Is Baking Soda a Magic Bullet for Produce Washing?

Some online tips suggest using a baking soda soak for removing pesticides. A 2017 study found that a 15-minute soak in a 1% baking soda solution was effective at removing pesticides from apples. However, this method does not remove systemic pesticides that have been absorbed by the fruit's flesh. For many consumers, a thorough rinse with water remains the most practical and widely recommended approach.

Washing vs. Peeling vs. Cooking: A Comparison Table


Method	Effectiveness on Surface Contaminants	Effectiveness on Systemic Pesticides	Nutrient Retention	Effort Required
Washing with Water	High (removes dirt, some bacteria, some pesticides)	Low (does not remove absorbed pesticides)	High (skin is not removed)	Low
Washing with Baking Soda	Very High (better for surface pesticides)	Low (does not remove absorbed pesticides)	High (skin is not removed)	Moderate (requires soaking time)
Peeling	Very High (removes contaminants on outer layer)	Low (absorbed pesticides remain)	Low (nutrients and fiber in skin are discarded)	High
Cooking	Very High (heat kills most bacteria)	Low (some pesticides can survive)	Low (nutrients can be lost during cooking)	High

The Final Verdict: To Wash or Not to Wash?

It is a firm yes: you are absolutely supposed to wash fruit from the store. This reduces the risk of foodborne illness and minimizes pesticide exposure. Always wash produce right before eating or preparing it, as excess moisture can speed up spoilage. If you purchase pre-packaged items labeled "washed" or "ready-to-eat," you do not need to wash them again, but you should still follow good food safety practices to avoid cross-contamination. A quick, thorough wash provides significant peace of mind for your health and safety.

Outbound Link

For comprehensive food safety guidance from a trusted source, review the official recommendations from the FDA on Selecting and Serving Produce Safely.

Conclusion

Washing fruit from the store is essential for health and safety. The journey from farm to plate exposes produce to contaminants. By using washing techniques tailored to the fruit, you can reduce the risk of illness. A proper wash is the recommended approach for ensuring fruit is as safe and healthy as possible.

Frequently Asked Questions

No, the fruit has traveled through many hands and surfaces, accumulating dirt, bacteria, and pesticide residue. Always wash fruit, even if it looks clean.

Washing with cool, running water can remove some surface pesticide residues, but not all. A baking soda wash may be more effective for surface removal, but it cannot remove systemic pesticides that have been absorbed by the fruit's flesh.

Yes, organic produce is still susceptible to contamination from dirt, bacteria, and poor handling practices. Washing all produce, regardless of how it was grown, is a critical food safety step.

The FDA and CDC recommend using only cool, running water to wash produce. While some people use diluted vinegar, it has not been proven to be more effective than water alone, and it may affect the flavor and texture of some produce.

The best way to clean delicate fruits like berries is to place them in a colander and rinse them gently under cool running water just before you plan to eat them. Avoid soaking, which can make them soggy and lead to quicker spoilage.

Washing fruits with inedible peels, like oranges and melons, is important to prevent cross-contamination. When you cut into the fruit, your knife can carry bacteria and dirt from the unwashed exterior into the edible part inside.

For fruits with firm skin or netted rinds, such as cantaloupe, scrub the surface with a clean vegetable brush under cool running water before cutting. This removes bacteria that can hide in the crevices and be transferred to the inside of the fruit.

Produce labeled as 'pre-washed,' 'triple-washed,' or 'ready-to-eat' does not need to be washed again. The washing process has already been handled by the manufacturer in a controlled environment.