8 Fruits You Should Always Wash Twice (and Why It Matters)

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You’ve probably been told to “wash your fruits before eating.”

Simple enough, right?

But here’s the thing: a quick rinse under the tap isn’t always enough.

Between pesticides, bacteria, and hidden wax coatings, your fruit can carry far more than just vitamins.

Even organic produce can pick up contaminants during transportation and handling.

That’s why food safety experts recommend washing certain fruits twice — not because you’re being paranoid, but because it’s the only way to remove what your eyes can’t see.

Here are eight fruits that need extra attention in the sink — and exactly how to clean them properly.

1. Grapes

They look harmless in a bunch, but grapes are among the most pesticide-treated fruits out there.

Their smooth surface collects residue easily, and their tight clusters trap dirt and mold spores between the stems.

The right way to wash:

Place them in a colander and rinse under cool running water for 20–30 seconds.

Soak in a bowl of water mixed with a tablespoon of vinegar for 5 minutes.

Rinse again thoroughly.

That second wash removes up to 98% of surface residue — and helps your grapes last longer in the fridge.

2. Strawberries

Sweet, juicy, and… full of pesticide residue.

According to the Environmental Working Group, strawberries top the “Dirty Dozen” list every year. Their porous skin absorbs chemicals easily, and washing once rarely removes it all.

The right way to wash:

Submerge strawberries in a vinegar-water mix (1 part vinegar to 3 parts water).

Let them sit for 10 minutes, then rinse twice with cold water.

Dry completely before refrigerating.

This not only cleans but extends shelf life — mold hates acid.

3. Apples

Apples may look shiny, but that gloss often comes from a layer of food-grade wax used to preserve freshness.

Unfortunately, that wax can also trap pesticide residue and dust.

The right way to wash:

Rinse under warm water while gently scrubbing with a soft brush.

Soak in a baking soda solution (1 teaspoon per 2 cups of water) for 10–15 minutes.

Rinse again with cool water.

That second wash removes the wax layer — and everything stuck beneath it.

4. Blueberries

These antioxidant-packed berries are fragile — which makes people hesitant to wash them thoroughly.

But their bloom (the natural white coating) can hide microbes and pesticide traces.

The right way to wash:

Rinse gently in cold water.

Then soak them in a salt-water mix (1 teaspoon salt per cup of water) for 5 minutes.

Drain and rinse again.

That double rinse keeps the berries fresh while cutting bacteria by up to 90%.

5. Cherries

Cherries are magnets for dirt, dust, and spray residue — especially imported ones that travel long distances.

Their stems and small crevices hold onto contaminants even after a quick rinse.

The right way to wash:

Rinse under running water.

Soak in a vinegar-water mix for 5–7 minutes.

Rinse again and pat dry with a paper towel.

You’ll notice the water turning slightly cloudy — that’s the stuff you don’t want in your body.

6. Plums and Peaches

Stone fruits like plums and peaches have fuzzy or waxy skins that attract and trap residue.

Their surface texture requires more than a splash of water to clean properly.

The right way to wash:

Rinse briefly, then soak in warm (not hot) water for 3–5 minutes.

Gently rub the skin with your fingers or a clean cloth.

Rinse again with cool water.

The second wash lifts fine dirt and sticky pesticide films that cling to the fuzz.

7. Lemons and Oranges

You might think citrus fruits don’t need washing because you don’t eat the peel — wrong.

Cutting an unwashed lemon or orange transfers surface bacteria straight into the flesh.

The right way to wash:

Rinse thoroughly, then scrub the peel with a brush under warm water.

Soak in a baking soda solution for 5 minutes.

Rinse again before slicing.

This simple step prevents cross-contamination in juices and zest.

8. Pomegranates

That thick outer skin looks protective, but pomegranates are handled by many hands before they reach your kitchen.

Bacteria and dirt on the peel can easily transfer to the seeds when you cut them open.

The right way to wash:

Rinse well under running water.

Wipe down with a vinegar-soaked cloth.

Rinse one last time before cutting.

It’s a small habit that prevents you from eating invisible germs with your antioxidants.