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