Preparing Raw Vegetables and Fruits. Washing Fresh Produce Removes pesticide residues, dirt, and...

Preparing Raw Vegetables and Fruits

Washing Fresh Produce

Removes pesticide residues, dirt, and

pathogens.

Even if peeling, need to wash – prevents

transferring to edible parts.

Tender vegetables and fruit

wash thoroughly in cool clear water to

remove all visible dirt

Thicker-skinned produce

potatoes, winter squash, scrub

with a stiff brush

**To minimize nutrient loss do not soak produce in water

Cutting Fresh Produce

Peeling – Remove rind or skin

Potatoes or oranges

Paring – Cutting a thin layer of peel

Jicama – crisp white tuber

similar to a turnip. Use

raw or cooked

Inedible parts

Remove parts such as

seeds, stems, soft spots,

damaged areas

More nutrients – eat the edible skin, some

are lost when paring – most will remain

Cut into large pieces

easier to eat, adds eye appeal,

retains nutrients

Preventing Cut Fruits fromDarkening

Enzymatic Browning

discoloration that results from exposure of a fruit’s flesh to the air.

Avoiding browning

coat fruit with an ascorbic acid

(vitamin C) – lemon juice