Ever notice how shinny oranges, apples and cucumbers are at the supermarkets, and unfortunately even produce stands. Well, those shiny, tempting fruits are wearing make-up: a layer of wax. Waxing fruit not only makes them look better, but it also helps them last longer. All-natural waxes—such as carnauba wax, derived from the leaves of a Brazilian palm tree, and candellia wax, made from a small desert shrub native to the southwestern U.S. and northern Mexico, are certified as edible by the USDA and have been used on fruits and vegetables since the 1920s. After harvest and before fruit is packed and shipped, they undergo several washings to remove dirt. The washing removes the natural wax that many fruits and vegetables make to help retain moisture. Replacing the wax also helps inhibit mold growth and protect fruits and vegetables from bruising. The amount of wax used is very small: Each fruit or vegetable is coated with only a drop or two. (Note: You don’t want to peel the apple to remove the wax: Most of the nutrition is in the skin and the seeds.)
If the wax coating is not removed from fruit before drying or dehydrating they skin will darken or have dark spots.
So, what is the solution? Wash your fruit with a fruit and vegetable cleaner, there are several on the market, or you can make one. Here two homemade recipes and instructions below.
- 2 cups of cold tap water, 1/4 cup of white vinegar, and 2 tablespoons lemon juice
Mix these ingredients well together and pour into a spray bottle. Squirt your produce 2-3 times, let it rest for two minutes, and then rinse off with more tap water before consuming.
- 1 cup of cold fresh water, 1/2 cup of white vinegar, 1 tablespoon lemon juice, and 1/8 teaspoon grapefruit seed extract
This next way to wash looks similar to the first, but also contains just a hint of grapefruit seed extract, a known antioxidant with possible antimicrobial properties. Shake everything together in a spray bottle once again, and apply, let sit, and rinse!