Wash all fresh produce in cool, running water, even those with hard shells like melons and winter squash. If fruits and vegetables are very dirty, use a vegetable brush to scrub the surface. Carefully clean around stems and crevices. If desired, peel after washing. Use plastic cutting boards rather than wood.
Bacteria can hide in the grooves of wood and are difficult to get out.
Never cut produce on a cutting board used for meat, poultry or fish until the board is washed thoroughly in hot, soapy water. To prevent fruits like apples and peaches from turning dark when cut, sprinkle with lemon juice or ascorbic acid. When You're Cooking Unlike most animal products, fruits and many vegetables are frequently eaten raw. However, cooking is often used to soften the tissue making it easier to digest and allowing use in a wider variety of ways. The length of time required to cook a given fruit or vegetable differs with the product, its variety and maturity, the temperature of the product when heating begins and the size of the pieces being cooked.