How To Wash Raspberries To Remove Dirt and Pesticides, According to an Expert

My husband loves to wear raspberries on the flakes in the morning. He rinses them under running water, carefully pats them dry and carefully places them in his bowl.

I think he learned his lesson from more energetic attempts to clean. Raspberries are so fragile that if you remove them too energetically, they can become quite a mess.

To preserve raspberries in their best manifestations, experts from the berry in Driscoll offer the best way to wash them. Place them with lies or hold them in an original container, and then gently rinse them under cool water. Be sure to keep the water pressure at a low level so that the berries do not break under the tap.

“Raspberry is gentle, so carefully washing it helps to remove dirt, pesticides and bacteria, without making them soft,” says Caroline Thomason, a nutritionist based on Washington, the District of Colombia.

Wait to wash raspberries

Thomason offers to wait for to clear your raspberries until you are ready to eat them. “Raspberry quickly absorbs moisture, which can lead to the fact that they can spoil faster,” she says.

She makes her routine cleaning one step outside the simple rinse. Thomason makes vinegar washing, mixing three parts with water with one part of white vinegar in a bowl to help remove any residual dirt, pesticides and bacteria.

“Put the berries in the mixture and let them sit from 1 to 2 minutes,” she says. “Avoid aggressive stirring to prevent bruises.”

Do not let them absorb for too long, because raspberries are porous, and you do not want them to absorb the taste of vinegar. “The total amount of vinegar can definitely taste if you view the decision and do not dilute it,” says Thomason.

Rinse, dry, then store raspberries

After soaking, put the raspberries into a clean kitchen towel or paper towel and carefully pat them. Let them dry for 10-15 minutes before meals.

If you are not going to use them all right now, align the container with a dry paper towel and hold the raspberry in the refrigerator. “Leave the lid slightly open to reduce moisture extension and expand freshness,” says Thomason.

If you have too many raspberries that you can eat in a few days, freeze them. “Distribute them in one layer on a baking sheet, freeze to a solid substance, then move to a hermetic package for long -term storage. I love them for a smoothie! ”