What is the best thing to clean fruit and vegetables with?

October 5, 2025 •

5 min read

According to the U.S. Food and Drug Administration (FDA), washing produce thoroughly under running water is the most effective and safest method to reduce germs and residues. This essential step is the best thing to clean fruit and vegetables with before eating or cooking.

Quick Summary

Health experts recommend cool, running tap water for washing produce to remove dirt and surface bacteria. Alternative methods like a baking soda soak can help remove certain pesticides, but soaps or detergents should never be used on food.

Key Points

Plain Water is Recommended: The FDA and CDC state that cool, running tap water is the safest and most effective method for cleaning most produce.
Avoid Harsh Chemicals: Never use soap, bleach, or detergents to wash food, as these can be absorbed by the produce and are toxic if ingested.
Consider a Baking Soda Soak: For a deeper clean on firm-skinned produce, a 12-15 minute soak in a baking soda and water solution can be effective at removing certain surface pesticides, but it is not necessary for general washing.
Scrub Firm Produce: Use a clean produce brush to scrub tough-skinned items like melons, carrots, and apples to remove dirt and bacteria trapped in crevices.
Dry Thoroughly: Always dry produce completely with a clean cloth or paper towel after washing to prevent bacterial growth and spoilage.
Wash All Produce: It is important to wash both conventional and organic produce, as both can harbor dirt, germs, and residues.
Wash Right Before Eating: For the best results and to prevent spoilage, wash produce immediately before preparing or eating, not before storing.

The Importance of Washing Fresh Produce

Fresh fruits and vegetables are a cornerstone of a healthy diet, rich in essential vitamins, minerals, and fiber. However, they travel a long way from the farm to your table, passing through many hands and environments. During this journey, produce can accumulate dirt, soil, and surface microorganisms like E. coli and Salmonella. For conventionally grown produce, pesticide residue is another concern, though levels are generally monitored and regulated. Even organic produce is not immune, as it can still be exposed to contaminants during harvesting and handling. Therefore, cleaning your produce is a critical step in ensuring food safety and maximizing the health benefits of your food.

The Safest and Most Recommended Method: Cool, Running Water

For most people and most types of produce, health and food safety experts, including the FDA and CDC, agree that cool, running tap water is the best and safest option. This method relies on the mechanical action of the water and gentle scrubbing to dislodge and rinse away surface-level contaminants effectively. It is a simple, cost-effective, and efficient way to clean your food without introducing new chemicals or altering its flavor.

How to Wash Produce with Water

Firm Produce (Apples, Potatoes, Melons): For items with firm skins, hold them under cool, running water while scrubbing with a clean produce brush. This dislodges stubborn dirt and bacteria from crevices and textured surfaces. Always wash before peeling, so dirt on the skin isn't transferred to the flesh by your knife.
Delicate Produce (Berries, Herbs, Tomatoes): Use a gentler touch for fragile items. Place them in a colander and spray with a gentle stream of cool water. For items like berries, avoid soaking for too long, as excess moisture can speed up spoilage and mold growth. Pat gently with a paper towel to dry.
Leafy Greens (Lettuce, Spinach, Cabbage): Separate the leaves and wash them thoroughly under cool, running water. For items with many folds, like lettuce, you can submerge them in a large bowl of cool water, swishing gently to loosen dirt, then drain and rinse again. Use a salad spinner or paper towels to dry the leaves.

Exploring Alternative Washing Methods

While not officially recommended by the FDA, some alternative methods are explored for specific concerns like pesticide removal.

The Baking Soda Soak

Some studies suggest that a baking soda solution may be more effective than plain water at removing certain surface pesticides. The alkaline nature of baking soda can help break down some chemical compounds found in pesticides.

How to prepare: Mix 1 teaspoon of baking soda with 2 cups of cool water.
How to use: Submerge the produce and let it soak for 12 to 15 minutes, then rinse thoroughly under clean, running water. This method is best for sturdier produce like apples and peppers, as a long soak can soften delicate items.

The Vinegar Solution

A solution of vinegar and water can also be used, with some research indicating it is effective against certain pesticides and bacteria. However, the strong vinegar smell can linger, and long soaking times can alter the flavor of the produce.

How to prepare: Mix one part distilled white vinegar with four parts water.
How to use: Spray or soak the produce for a couple of minutes before rinsing thoroughly with plain water to remove the vinegar taste.

Methods to Avoid for Food Safety

It is just as important to know what not to use when washing produce. Certain substances can be dangerous if ingested and should never be used on food.

Soaps, Detergents, and Bleach: Never use these chemical cleaners on food. Produce is porous and can absorb these toxic substances, which can then make you sick.
Commercial Produce Washes: Independent studies have shown that most commercial produce washes are no more effective at removing bacteria or pesticides than plain water. The FDA does not endorse them, and they are an unnecessary expense.

Comparison of Produce Washing Methods


Method	Effectiveness	Best For	Considerations	FDA Endorsement
Cool, Running Water	Highly effective for removing dirt and surface bacteria via friction.	Most produce, especially firm items and delicate berries.	Safe, free, and does not alter flavor.	Yes
Baking Soda Soak	Can be more effective for removing certain surface pesticides, but requires a 12-15 min soak.	Firmer produce like apples, peppers, and grapes.	Requires longer time. Can affect texture if over-soaked.	No
Vinegar Solution	Can be effective against some pesticides and bacteria.	Sturdy produce, best for quick soaks.	May leave a lingering taste if not rinsed well.	No
Commercial Washes	Generally no more effective than water.	None.	Unnecessary expense, potential unknown residues.	No
Soap/Detergent	Never use on food.	Never.	Toxic, can be absorbed by porous produce.	No

The Critical Step of Drying Your Produce

After washing, thoroughly dry your produce with a clean cloth or paper towel. This extra step is essential because excess moisture can promote the growth of bacteria and mold, leading to premature spoilage. For delicate items, a salad spinner is an excellent tool for removing water efficiently without causing damage.

Final Takeaway on Produce Safety

The best practice for food hygiene remains consistent and straightforward. By dedicating a little time to properly washing and drying your fruits and vegetables, you can significantly reduce your risk of foodborne illness and the potential intake of unwanted surface residues. Prioritizing this simple, safe method ensures you get the most nutritional value from your food without unnecessary risks.

For more information on handling produce safely, the U.S. Food and Drug Administration offers valuable resources on its official website: https://www.fda.gov/food/buy-store-serve-safe-food/selecting-and-serving-produce-safely

Conclusion

In the debate over what is the best thing to clean fruit and vegetables with, the clear and consistent answer from health authorities is cool, running tap water. While alternative solutions like baking soda may provide a marginal benefit against specific pesticides on firm produce, they are not necessary for everyday cleaning and carry their own considerations. Crucially, substances like soap, bleach, and detergents are dangerous and should never be used on food. By following the simple, expert-recommended guidelines of washing with water, scrubbing firm items, and drying thoroughly, you can protect your health and enjoy your fresh produce with confidence.

Frequently Asked Questions

No, numerous studies have shown that commercial produce washes are no more effective than plain, cool water at removing contaminants. The FDA does not recommend their use.

Absolutely not. Soaps, detergents, and bleach are not food-safe. Produce can absorb these toxic chemicals, which can make you sick.

Place delicate fruits like berries in a colander and rinse them under a gentle stream of cool water. Avoid soaking, as this can cause them to become waterlogged and spoil faster. Dry them gently with a paper towel.

Washing and scrubbing produce helps to reduce surface pesticide residues, but it will not remove pesticides that have been absorbed into the flesh of the produce. Peeling can further reduce pesticide exposure.

You should not re-wash produce labeled 'pre-washed', 'triple washed', or 'ready-to-eat'. These items have already undergone sufficient cleaning, and re-washing could actually introduce new contamination from your sink or utensils.

No, it is best to wash produce right before you are ready to eat or cook it. Washing and then storing produce, especially berries, can leave excess moisture that creates a perfect environment for bacterial growth and accelerates spoilage.

Separate the leaves from the bunch. Place them in a large bowl of cool water and swish them around to loosen dirt. Drain and rinse them under fresh water. A salad spinner can be used to dry the greens effectively.

Yes, even organic produce should be washed. It can still carry soil, dirt, and bacteria from the farm, so a thorough wash is always a good food safety practice.