WHAT NEEDS RINSING AND WHY
Rinse unwashed greens in a colander under cold water. There’s no need to rewash prewashed greens.
Rinse produce under running water for 30 to 60 seconds and give it a rub – there’s no need for soaking.
Wash foods with non-edible rinds such as melons and oranges before you cut them because external bacteria can transfer inside.
Wipe mushrooms with a damp cloth and pat them dry with a towel.
Use a scrub brush for hard foods, such as carrots and potatoes. And don’t forget to clean the brush, too.
Use water alone – it’s just as effective as dish soap and vegetable wash for eliminating pesticide residues.