Fresh Fruits & Vegetables
From field and orchard to supermarket shelves, fruits and vegetables are harvested, packed and quickly transported for maximum freshness. Select, store and handle fresh produce properly so that it not only looks and tastes delicious, but is also safe to eat. Just follow these helpful tips:
- Select fresh-looking fruits and vegetables that are not bruised, shriveled, moldy or slimy. Be sure to inspect packaged produce carefully for signs of mold or slime.
- Buy only the amount you need. Most fresh produce is not "stock-up" food and should be used within a few days.
- Place fresh produce on the top of the groceries in your cart to prevent bruising.
- Thoroughly wash all fruits and vegetables in clean drinking water just before eating or cutting. This applies to all fresh produce, even if the rind or skin will not be eaten, as with melons or oranges. This prevents any bacteria on the surface from transferring to the inside flesh when cut.
- Scrub hearty vegetables, such as potatoes and carrots, with a stiff brush under running water if you want to eat the skin.
- Purchase pasteurized juices and ciders. Unpasteurized juices may contain bacteria. Check the label and look for the word, "pasteurized."
- Keep all cut fruit and vegetables covered in the refrigerator.
- Discard any fresh produce that has been stored too long and has developed mold, slime or an off odor.