Fruits are subject to various contaminants during transportation; some types of product are also treated with wax or other substances that contribute to the long-term preservation of the fruit. Before eating, fruits must be washed. If this is not done, then there is a great chance of getting an intestinal infection or getting severe poisoning.
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You will need
- sponge for washing dishes:
- detergent;
- basin
Instruction manual
1
Wash thick-skinned fruits under running water with a sponge. You can also use a dishwashing detergent. It does not contain substances harmful to the body, so do not worry that detergent will remain on the fruit. Of course, this does not mean that fruits can be soaped and not washed off; after this type of processing, be sure to rinse the fruits under a large amount of running water.
2
If you wash a small amount of fruit, you can scald them with boiling water. But this can only be done with those fruits that need to be cleaned before eating. And apples, bananas, melons, pears and other fruits with soft peels in this way can be ruined. You can scald: tangerines, oranges, pineapples, coconuts, watermelons, etc.
3
Berries should be washed especially thoroughly. Wash them in a basin of warm water. If there is a lot of dust on them, first immerse them in water and wait 30 minutes, then rinse under running water. It is undesirable to use detergents, as the berries are very soft and the product may get inside as a result of deformation of the skin.
4
Be sure to wash even those fruits that you are going to peel. In the process of cleaning, microbes can get on the pulp, and, accordingly, the risk of poisoning increases. Some people do not wash bananas and citrus fruits, but this is in vain, because they can also be processed with chemicals that are used to increase shelf life.
5
If you purchase non-seasonal fruits, then after washing, remove a thin layer of peel from them, this does not apply to fruits that need to be peeled. It is in the upper layer of fruits and vegetables that contains the maximum amount of pesticides that can be poisoned.