Entertainment | Restaurants & Dining
|How to Clean and Disinfect Fruits and Vegetables in Mexico|
Kathleen Dobek - PVNN
December 02, 2010
This is not a pretty topic. Who wants to think about the bad bugs, nasty stuff and downright dangerous detritus that wind up on the gorgeous, tropical produce we bring home from the street markets and grocery stores? But if you want to stay healthy, you must think about this and know how to properly clean fruits and vegetables before they appear on your dinner plate.
Once you get into a routine, the procedure of disinfecting fresh produce is easy. You do not need to use bottled water, but you do need to use a disinfecting agent, such as Microdyn, Bacdyn, or Clorox, with regular tap water.
Whichever product you choose, the amount you use and the amount of water used in which to soak the produce are very important. Mixing the two without measuring will not work, not if you want to be sure you have killed the bad germs and other unmentionables that can cause tummy upsets or worse.
The most important thing you can do is to read the instructions on your bottle of disinfectant. Equally important is to follow the instructions. They are not given here, because the amounts and soak time vary with different products.
To see complete instructions and more suggestions for safe fruits and vegetables, visit my blog, CookinginMexico.com.
Kathleen Dobek explores the culinary traditions of Mexico from her home in La Cruz de Huanacaxtle, Nayarit. Through regular columns on BanderasNews and via her Cooking in Mexico blog, Kathleen shares her experiences in Mexico and introduces the great variety of New World ingredients and contemporary dishes of this country to the foreigners who visit and live here.
Click HERE to read more articles by Kathleen Dobek.