Bacteria lurking? How to wash and store grapes for safe snacking

Grapes may be a nutritious addition to your diet, from a quick snack to a tangy addition to charcuterie boards, but experts caution against the dangers of eating unwashed grapes.

Social media is abuzz with posts highlighting the dangers of unwashed grapes, citing potential chemical residue, insects, and bacteria from cultivation practices. Vani Sharma, a food blogger, shared an Instagram tip for cleaning and storing grapes: “Wash grapes to remove waxy pesticides or chemical coating. Soak them in vinegar and baking soda for 15 minutes, then rinse thoroughly three to four times.”

We consulted an expert to verify these claims.

Rhea Shroff Ekhlas, a fitness and nutrition expert, emphasised the importance of washing grapes before eating. “Unwashed grapes pose a potential health risk,” explained the founder of Body Fit TV and The Diet Channel. “Washing removes contaminants like pesticides, dirt, and bacteria, ensuring the grapes are safe to eat and minimising the chance of ingesting harmful substances.”

 

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So, what is the right way to wash and store grapes?

While some prefer a cleaning solution of one teaspoon each of sea salt and baking soda, with a 5–7-minute soak before rinsing, Ekhlas acknowledged the debate surrounding its necessity. “Baking soda might help remove residue, and vinegar could combat bacteria,” she said, “but the effectiveness and safety of this method haven’t been scientifically proven. Generally, washing fruits under running water is sufficient to remove dirt and potential contaminants.”

If you’re extra cautious, Ekhlas recommended opting for organic produce or specialised fruit washes. However, thorough rinsing under running water remains essential for safe consumption.

Proper drying is crucial for storage. “Excess moisture promotes mold growth and spoilage,” Ekhlas explained. “Pat them gently with a clean towel or air-dry them on paper towels.” Once dry, transfer them to a container that’s not entirely airtight.

“Some airflow is good for freshness, but too much can dehydrate them,” Ekhlas concluded. “A perforated plastic container or a container with a partially closed lid works well. Store them in the refrigerator for the longest shelf life, and consume them within a few days for optimal taste and texture.”

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