Cleaning Fruits and Vegetables

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“Fabulous Fruits and Vital Vegetables” by Georgina Cundall Page 66 of 101Throw away all rotten fruits and vegetables as these would causeothers to rot.Wash fruits and vegetables with a rind like cantaloupe, pineapples,oranges, squash and melons before peeling or using them for anymeal.While storing fresh fruits and vegetables, store them separately;away from other cut foods like raw meat, seafood, or poultry. Juicesfrom the raw meat and poultry could contaminate the fruits andvegetables and this could cause illness.Use a clean scrub brush to scrub and wash the firm and roughsurfaces of solid vegetables like potatoes. Dry fruits and vegetableswith a clean cloth or paper towel after washing them.Always discard the outer leaves of leafy vegetables. Most of thesevegetables are grown in or near the ground. The outer leaves aremore likely to be contaminated with germs.Refrigerate fresh fruits and vegetables after peeling, cutting orcooking.Always throw away any cut vegetables kept at room temperaturefor more than two hours. Frozen or canned fruits and vegetablesmay be able to be kept for a year before use.Sprouted seeds like alfalfa sprout, radish sprouts, and bean sproutsare difficult to wash, so many people cook them before eating.Store all fruits and vegetables properly to avoid rotting or any sortof damage.Broccoli, leafy greens and cauliflower should be refrigerated andused within a week or less.Copyright © 2008 ~ All Rights Reserved 66.
“Fabulous Fruits and Vital Vegetables” by Georgina Cundall Page 67 of 101Purchase two to three day’s supply of fresh fruits and vegetables toprevent any spoilage, damage and wastage.Store cut, peeled and broken-apart fruits and vegetables like melonballs at or below 40 degrees Fahrenheit.Do not purchase slim, brownish or dried-out fruits and vegetables.These are signs that indicate the fruits and vegetables have beenmaintained at improper temperature.Refrigerate all cut, peeled or cooked fresh fruits and vegetableswithin two hours.Copyright © 2008 ~ All Rights Reserved 67.
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Cleaning Fruits and Vegetables

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