The right way to wash fruits and vegetables for safety and freshness

Washing fruits and vegetables the right way can cut the risk of foodborne illness. But doing it at the wrong time—or leaving produce wet—can cause spoilage or even encourage bacteria. Simple steps like timing, drying, and proper storage make all the difference.

Before handling any produce, washing hands thoroughly comes first. Under cold running water, rinse fruits and vegetables gently, using a brush on firmer items like carrots or melons. Leafy greens need extra care: swish them in a bowl of cold water, then dry them completely. Fresh herbs should also be washed and dried well before storage.

Washing produce before storing it in the pantry or fridge can backfire. The added moisture speeds up mould growth and bacterial spread, leading to faster spoilage. Instead, wait to wash until just before eating or cooking. The exception is freezing—produce must be washed and dried fully before it goes into the freezer. Freezing halts bacterial growth but doesn't kill existing bacteria, so cleanliness beforehand prevents contamination during thawing.

For freezing, spread the washed and dried produce in a single layer first. Once frozen solid, transfer it to airtight containers. This method keeps quality high and reduces the risk of bacteria multiplying when temperatures rise above -18°C.

The key to safer, longer-lasting produce lies in timing and thoroughness. Washing just before use avoids excess moisture in storage, while drying completely prevents mould and bacterial growth. When freezing, proper prep ensures food stays safe for months.