How to clean wax off fruit

Nothing is as flavoursome and healthy as eating a fresh fruit, especially fiber-rich apples. Someone has rightly quoted, 'an apple a day, keeps the doctor away'. Apples are full of dietary fiber and great to snack on to curb cravings. They are also extremely rich in important antioxidants called flavonoids that help in preventing the risk of chronic diseases. But is it really safe to have an apple on a daily basis, considering the amount of wax that is applied on it to make it look fresh and shiny? You may have not known this, but an apple with glossy skin may not represent freshness and quality. Apples are often coated with a layer of wax to make them look more appealing.

Why is wax applied on apples, anyway?

Apples have a high water content, but they also produce their own wax which coats the fruit, reduces moisture loss and keeps them fresh for a longer period. After the apples are picked from the farms, growers wash them to remove field dirt or any leaf litter. Some of the natural wax is then washed away, also removing the shine it had. So, these growers or sellers apply a coat of edible synthetic wax to make up for it. These apples are coated with shellac or carnauba wax to add shine and improve their look. A coating of wax will help seal the moisture, therefore extending the life of the fruit. Waxed apples look so new and fresh that you wouldn't know the difference between a fresh one and one that is a year old! As per the US Food and Drug Administration, apple growers are permitted to use a certain quantity of wax on apples. However, you cannot be sure of the amount that is actually used to increase its longevity. The types of wax allowed are beewax, shellac, carnauba and petroleum jelly and these are referred to as edible coating.

Wax coating plays with the quality of apples you eat. One of the effects it has is called anaerobic respiration that can occur in the fruits since the wax can act as an oxygen barrier. It can be used to disguise the quality of apples. Waxed apples may look glossy, shiny and firm, but they could be soggy and tasteless instead.

They can also play havoc with your digestive system. According to Bangalore-based Nutritionist Dr. Anju Sood, "The natural wax present in apples is easily digestible and does no harm to the body. On the other hand, wax coating is done to preserve apples for as long as they can. The wax used may not be easily absorbed by the body and can be harmful for the colon or the small intestine."

Dietitian Mehar Rajput from FITPASS in New Delhi notes, "Wax coated apples can lead to health hazards like respiratory issues, ulcers or even infections. There are times when you can feel some discomfort after eating them. It is always good to get rid of the wax before consuming it." Here are six

1. Dr. Sood suggests dipping the apple in hot water for a few seconds to remove the wax. Once you take out the apple from the hot water, wash it again under running tap water.
2. Another method is to mix one tablespoon of lemon juice and one tablespoon of baking soda in water. Dip each apple in this mixture and scrub it using a vegetable brush. Rinse them under tap water once you are done.
3. You can also use vinegar instead of lemon juice mixed in water. Scrub the apples and rinse with water before consuming.
4. Apple cider vinegar is also a good option. Use a paper towel or clean cloth to wipe the apple with the solution. Wash the fruit with water later.

Another method to avoid the wax is to peel the skin off and then eat the apple. However, not many recommend this as you might be losing out on all the nutrients and especially, the fiber which is packed in the apple skin. Remember to wash the apples with clean water several times before you finally consume them.

By Fred Decker Updated June 10, 2022

The skins of many fruits and vegetables produce a protective waxy layer to shield them from dehydration and other hazards. The champion is the Asian "fuzzy melon," which produces a thick enough layer of wax to preserve the gourd for months. Ordinary cucumbers, melons and other fruits produce thinner waxy layers that rinse off as the fruits are cleaned for market. Produce processors frequently spray their fruits and vegetables with a fine film of approved wax, lacquer or resin coating to replace the natural protection they've lost.

Many consumers prefer to wash off these coatings before eating the produce because they would rather not feed adhering dirt, debris, other contaminants and micro-organisms to their families.

The Chinese are known to have used wax as a preservative coating since the twelfth and thirteenth centuries, according to the Science Direct website. Various waxes and resins are still used for the purpose, some synthetic and others derived from natural sources. However, waxes prevent fruits and vegetables from "breathing," which can cause spoilage in some produce. Newer films such as methylcellulose, derived from the cell walls of plants, provide produce with protection against mold and damage while still allowing natural respiration.

Although the FDA considers these coatings to be safe for consumption, many consumers prefer to remove them before using the produce. This has the additional benefit of removing the majority of micro-organisms that can cause food-borne illness. The Food Safety website advises that it is typical for fresh produce items to acquire harmful bacteria from many different sources along their way to the market shelves, to your kitchen sink. Tainted water and soil commonly contaminate produce, and even your cutting board is not above suspicion in this department.

The FDA's recommendation is to wash your hands thoroughly before beginning, then rinse your produce carefully under cool running water. Do this even for fruits and vegetables you're planning to peel; otherwise your knife might carry bacteria from the surface to the interior. The thin coatings used on most fruits and vegetables wash off easily.

For stubborn soil or thicker coatings on fresh fruits and vegetables, sometimes you might wish to use a more aggressive cleaning method. Firm produce items can be scrubbed gently, using a soft brush, to remove dirt or wax coatings. The Oklahoman website suggests using baking soda as a mild scrubbing agent to help remove dirt and wax. Simple household acids such as lemon juice also provide safe and effective cleaning for fruits and vegetables.

A number of commercial produce rinses are available on the market for fruits and vegetables. However, the FDA and other official agencies advise against using them, stating that they're no more effective than rinsing in water, and the bowl of solution can spread bacteria from one fruit to another. The FDA also advises against using household cleansers such as dish soap and bleach, which can leave residues on your produce. These deposits are not considered food-safe.

Did you know that most chemicals used on produce won’t be washed off with a simple rinsing under water? While it would be ideal to only purchase organically grown produce, or to grow your own, that isn’t always an option. This solution is a frugal alternative when 100% organic foods are not available. I still use this solution on the organic foods I buy, as it does a much better job of washing than water alone.

The acid in plain white vinegar kills bacteria and helps to dissolve the wax and pesticide residues found on the skins of many fruits and vegetables. As an added bonus, this will help some fruits last longer in addition to making them a healthier option to eat.

I KNOW that this works, because the water is dirty after the produce has soaked and the apples and grapes have a slight white sheen on them from where the shiny wax had been.

DIY Fruit and Vegetable Wash
(printable directions)

Step 1: Make sure your kitchen sink is clean or place a large mixing bowl in the sink. Step 2: Add the produce to the sink and cover with cold water. (Don’t overcrowd the sink.) Step 3: Add 1-2 cups of plain white vinegar and soak for 10-15 minutes.

Step 4: Rinse well.

I’ve used this method for just about every fruit and vegetable we eat. As long as you rinse well, there isn’t a bit of a vinegary taste on the produce. If some of the fruits bob to the top (like the apples) just swirl them around in the water and rub gently with your fingertips for a few moments.

For washing LETTUCES and other GREENS: I only soak greens for a minute or two and then I rinse very well. Be careful to rinse them thoroughly and then spin them or pat them dry. Do not put the lettuces away wet or they won’t last long. I store them in airtight containers lined with paper towels or in ziploc bags with paper towels, with all of the air pressed out.

For washing BERRIES (which tend to be more delicate): I place them in a large mixing bowl and then cover with cold water plus 1 cup of vinegar. I swirl them around a bit with my hands (because they tend to float to the top), letting them soak for 5 minutes or so. Drain the water off of them and rinse well. The vinegar and water solution helps destroy bacteria and mold spores, helping the berries last longer. When they are thoroughly rinsed, spread them out on a clean towel or papertowels and gently pat dry.

If I am washing raspberries or blackberries, I prefer to let them air dry. I’d rather have them slightly wet going into the refrigerator versus mushed from too much pressure attempting to dry them. (You can also spin them in a salad spinner with a few paper towels.) When they are mostly dry, place them in a paper-towel lined airtight container in the refrigerator. My berries tend to last anywhere from one to two weeks on average.

You can also make your own spray solution by combining 3 parts water with one part vinegar. Spray the fruits, let it sit for a few minutes and then rinse well before storing.

Prewashing all my fruits and vegetables makes it easy to throw together Snack Trays for my kids or guests.

{originally posted 4-3-13 – recipe notes and photos updated 4-26-15}

ONE YEAR AGO: Roasted Brussels Sprouts with Apples

Filed under: Fruits, Kitchen Tips, Vegetables

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