There is a Chinese expression along the lines of "you never know how many hands have touched your food".
For this very reason I am a little obsessive about washing our fruit and vegetables.
|Soursops and fujis (or possibly fejoas drying - neither of us could work out what the vendor was saying)|
Certainly, we shop at the markets where most sellers are the growers, and sell only a handful of items. But, even there you never know what growing or hygiene practices your produce has met with along the way.
So, I wash everything when I get it home from the markets.
|Kang-kong, local mandarins and papaya.|
Generally, I use a single sink of water for two washes. The first wash will be for a food you eat whole. The second for something, say like Papaya, where you will cut the skin off before eating but I don't want contamination from the outside getting on inside when I cut and peel it.
|Longons, bok-choy and custard apples.|
Then I set it all out on clean tea-towels on the benches to get thoroughly dry before it goes into bowls and the crisper in the fridge. Ensuring your produce is fully dry is essential if you want it to last through the week.
|White mangosteens and dragon fruits.|