Submitted by Sarah Neal, Haddam Sustainability Committee
(January 29, 2026) — Before preparing or eating the fruits and vegetables you bought at the grocery store, it is important to wash them. This not only removes any dirt and sand, but it helps to remove any bacteria or pesticides that may be on the produce. The recommendation applies to conventionally grown as well as organic fruits and vegetables.
A search on Google for how best to wash your fruits and vegetables for removing pesticides does not result in one easy answer. Water, commercial produce spray, vinegar, salt, and baking soda are all mentioned as possibilities. Doing further research, I settled on two reliable sources for my information: The Environmental Working Group (ewg.org) and America’s Test Kitchen.
One washing method they both cautioned against was a produce spray from the grocery store; this could have its own issues with harmful chemicals in it. EWG recommended four ways: a 20 second water rinse; a water soak for 10-15 minutes followed by a water rinse; a distilled white vinegar and water (1:3 ratio) soak for 5-10 minutes followed by a water rinse; or a baking soda and water soak (1 tsp per cup of water) for 5-10 minutes followed by a water rinse.
According to America’s Test Kitchen, their experiment on green grapes showed that the baking soda soak, even for 30 seconds, removed more pesticides on the grapes than the other methods. Why so many answers to this question? The answer is that there is no one solution to the issue of removing or lowering the amount of the pesticides on produce.
With more than 17,000 pesticide products registered with the Environmental Protection Agency in the United States (EPA data for 2022), it is no wonder that they do not all behave the same way. For some, a water rinse for 20 seconds might be effective while, for others, the baking soda soak may be the best option. Consider the difference between washing delicate berries and an orange that you’ll peel. It is also worth checking out the EWG’s lists of the “Clean 15” and the “Dirty Dozen” on their website to find out which crops are most likely to have higher pesticide levels.
In my own kitchen I try to remember the baking soda soak if I am preparing a recipe with multiple kinds of produce. I keep a stainless steel bowl under the sink for easy reach. But as a quick method, I have a homemade solution of distilled white vinegar and water (1:3 ratio) to spray on the produce and then rinse for 20 seconds. Whatever method you decide to use, it is important to dry the produce well, either by air drying, a tea towel, or a salad spinner for greens. These steps will not seem so cumbersome once you get into the habit and routine of washing produce. Your body will thank you for the health benefits of eating fresh fruits and vegetables.
