Here are 7 Essential Tips for Prepping Fruits & Vegetables:

1. Before handling your fruits and veggies, be sure to thoroughly wash your hands.

2. Be sure to remove outer leaves or peels in order to reduce the amount of pesticides on your fruits and veggies.

3. Rinse of all fruits and veggies with cool water to remove any dirt and pesticides.

4. Any firm produce should be scrubbed with a clean produce brush to insure that any pesticides and bacteria are not transferred from the knife to the inside of the produce.

5. Avoid cross-contamination by using clean cutting boards.

6. Be sure that your countertop has been cleaned before preparing your fruits and veggies.

7. Place your cut produce in the refrigerator within 2 hours of cutting. If produce is left at room temperature for longer than 2 hours, discard it.

When to Buy Organic - The Dirty Dozen:

When possible, be sure to purchase organic of these 12 fruits and 

1. Apples

2. Celery

3. Grapes

4. Bell Peppers

5. Peaches

6. Strawberries

7. Imported Nectarines

8. Spinach

9. Lettuce

10. Cucumbers

11. Domestic Blueberries

12. Potatoes

When is it Unnecessary to Buy Organic? The Clean Fifteen:

These fruits and veggies contain the lowest amount of pesticides, so if you are on a budget, it is unnecessary to spend the extra money to buy these organic.

1. Onions

2. Sweet Corn

3. Pineapples

4. Avocados

5. Cabbage

6. Sweet Peas

7. Asparagus

8. Eggplant

9. Mangoes

10. Kiwi

11. Domestic Cantaloupe

12. Sweet Potatoes

13. Grapefruit

14. Watermelon

15. Mushrooms

Serving Tips:

• Keep fresh produce over ice or in a cooler to prevent growth of bacteria. 
• Don’t eat produce that has been sitting at room temperature for longer than 2 hours. 
• Immediately refrigerate any perishable produce. To maintain the quality or your produce, place them in your refrigerators’ crisper drawer.