The Simple, Expert-Backed Way to Clean Produce

No method is 100 percent effective, but proper produce washing can make a meaningful difference. The good news is that doing it well does not have to be complicated. Research suggests some of the simplest methods—especially plain cold water and water combined with baking soda—are among the most effective.

Studies have also found that commercial produce washes, soaps, and detergents are often unnecessary and may be no more effective than simple water alone. Some may even leave residues of their own. 

Lili He - Professor & Department Head, Food Science, UMass Amherst  

Emma Laing - the Director of Dietetics at the University of Georgia Department of Foods and Nutrition

The Simple Baking Soda Soak Backed by Research

According to Lili He, one of the most effective home methods for reducing surface pesticide residues is also one of the simplest: a baking soda soak. In her widely cited 2017 study, published in the Journal of Agricultural and Food Chemistry, Dr. He and her team found that soaking produce in a solution of 1 teaspoon baking soda to 2 cups of water for 12 to 15 minutes removed significantly more pesticide residue than either plain tap water or bleach-based rinses—removing up to 96 percent of certain surface residues in some cases.

Part of what makes the method notable is its simplicity. Rather than relying on commercial produce washes or elaborate treatments, the research points to a common pantry ingredient. The effectiveness, Dr. He’s work suggests, comes from the alkalinity of baking soda, which does more than simply rinse residues away. It can help break down certain pesticide molecules on the surface of produce, making them easier to remove.

For produce with edible skins—apples, peppers, cucumbers, and similar fruits and vegetables—the method can be a practical addition to regular kitchen prep. It is also a reminder that effective produce cleaning does not have to be complicated or expensive. In many cases, simpler methods may be the most useful ones.

Why the Vinegar-and-Baking-Soda Soak May Not Be as Effective as It Sounds

That simplicity is also why some popular homemade produce-cleaning advice deserves a closer look. One widely shared method combines vinegar and baking soda in a single soak, often promoted as a kind of all-purpose cleansing solution. But according to Dr. He’s research, the pairing may be less effective than it appears.

Chemically, baking soda is a base and vinegar is an acid. When combined, they react and neutralize one another, producing the familiar fizz of carbon dioxide. While dramatic, that reaction can also strip away the alkaline conditions that help make baking soda effective in the first place. In other words, mixing them together may undercut the very mechanism thought to help break down pesticide residues.

Research has also suggested that while vinegar may help reduce some bacteria, it does not address chemical residues the same way an alkaline baking soda solution can. In this case, the more elaborate method may not be the better one. Baking soda alone may do more.

What Washing Can—and Cannot—Do

As promising as washing methods can be, Dr. He also makes an important distinction: even effective washing has limits.

A baking soda soak can help reduce many surface residues, but it cannot fully remove pesticides that have penetrated into the peel or flesh of produce. Some so-called systemic pesticides are absorbed beyond the surface, where washing cannot reach. For those seeking the highest level of reduction in those cases, peeling may be the only reliable option.

That nuance matters, because proper produce washing is not about perfection, but reduction.

More recent research has continued exploring that question. In newer work, Dr. He examined a cornstarch pre-treatment used before a baking soda soak, with promising results for certain residues, including thiabendazole. While still reinforcing the usefulness of simple methods, the research also points to a broader principle: thoughtful preparation can matter.

And perhaps that is the most reassuring takeaway. Cleaning produce well does not have to involve specialty products, complicated routines, or expensive washes. Often, a careful rinse, a simple baking soda soak, and a little informed technique can go remarkably far.

Why Plain Running Water Still Matters

While Dr. Lili He’s research highlights the value of a baking soda soak for certain pesticide residues, Emma Laing emphasizes something even simpler: in many everyday cases, plain running water and proper scrubbing remain the foundation of produce safety.

Her approach is rooted less in chemistry than in technique. For soft produce, that may mean rubbing fruits and vegetables gently under cool running water. For firmer produce—think potatoes, melons, or cucumbers—it may mean using a clean produce brush to physically dislodge dirt, residues, and surface contaminants.

The principle is straightforward: mechanical action matters. Friction helps loosen what clings to the surface, while running water carries it away. In many cases, it is that physical removal—not elaborate washes—that does much of the work.

As Emma Laing notes "According to the FDA, washing fresh produce with soap, detergent or commercial produce wash is not recommended. These products are not approved by the FDA for washing foods. In fact, soaps and detergents can be absorbed even with thorough rinsing, and this can lead to illness."

And that includes some popular homemade “hacks.” Like Dr. He, Dr. Laing is skeptical of the much-shared vinegar-and-baking-soda combination, noting that elaborate mixtures are often unnecessary when thorough washing under running water can be highly effective.

She also emphasizes a detail many people overlook: produce should be washed even when the peel will be discarded. Avocados, melons, oranges, and bananas may all be cut through with a knife, and anything on the skin can be transferred inside.

Dr. Emma Laing’s simpler approach may be especially appealing for those navigating food sensitivities, including suspected histamine intolerance or IBD (Inflammatory Bowel Disease). Some may wonder how such a small amount of vinegar could matter, but for people with histamine intolerance, it can be less about one ingredient in isolation and more about cumulative layering over the course of a day. A food may seem well tolerated one day, only to provoke a reaction another, depending on what else has been eaten. In that sense, some may prefer avoiding unnecessary additions like vinegar when a simpler method may work just as well. If this sounds familiar, consider speaking with a healthcare provider and discussing whether approaches such as low FODMAP eating may be worth exploring. 

If you’re interested in eating lower-histamine foods, here is an in-depth Histamine Food Compatibility List to help you get started.

Taken together, the guidance from both experts points to a remarkably simple approach: a baking soda soak to help reduce surface residues, followed by a gentle rub or brush under running water. Combined, the two may offer one of the simplest—and most effective—produce-cleaning methods there is. Sometimes the best kitchen methods are also the simplest.