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Storing Fruits and VegetablesWash your hands thoroughly before handling food. A 20 second scrub with soap and water should do it.

Wash all fruits and vegetables under running water before you use them. This also includes items you are going to peel, like oranges and bananas. Using a clean produce brush is a good idea but never use soap or detergents to wash fruits and vegetables.

Scrub fruits and vegetables with “hard” skins such as apples, eggplants, cucumbers, and green peppers under cool running water. Dry thoroughly with a clean cloth or paper towel to prevent mold from sprouting on a damp surface, and refrigerate.

Wash leafy greens and refrigerate them wrapped in a paper towel inside a plastic bag, or refrigerate unwashed in a plastic bag and rinse thoroughly right before use.

Check for any decay on the fruit or vegetables and discard it.

If there are bruises or bumps on any vegetable or fruit, make sure there is no decay under the skin.

Use a clean cutting board when cutting fruits and vegetables. Always use different cutting boards to cut your fruits and vegetables and meat. Plastic or other nonporous cutting boards can be run through the dishwasher after use.

If you are planning to store your vegetables after cutting them, make sure you refrigerate them within two hours. Store all cut vegetables in clean containers or bags.

Precut and peeled fruits and vegetables are very convenient to use. They should be properly refrigerated and eaten quickly as they have a shorter shelf life.

These food safety tips will make sure your family gets all the benefits of a diet full of fruits and vegetables.

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