1. Preparing Raw Vegetables and Fruits

2. Washing Fresh Produce  Removes pesticide residues, dirt, and pathogens. Even if peeling, need to wash – prevents transferring to edible parts.

3.  Tender vegetables and fruit wash thoroughly in cool clear water to remove all visible dirt

4.  Thicker-skinned produce potatoes, winter squash, scrub with a stiff brush **To minimize nutrient loss do not soak produce in water

5. Cutting Fresh Produce  Peeling – Remove rind or skin Potatoes or oranges  Paring – Cutting a thin layer of peel Jicama – crisp white tuber similar to a turnip. Use raw or cooked

6. Inedible parts  Remove parts such as seeds, stems, soft spots, damaged areas  More nutrients – eat the edible skin, some are lost when paring – most will remain

7.  Cut into large pieces easier to eat, adds eye appeal, retains nutrients

8. Preventing Cut Fruits from Darkening  Enzymatic Browning discoloration that results from exposure of a fruit’s flesh to the air.  Avoiding browning coat fruit with an ascorbic acid (vitamin C) – lemon juice