How to Wash Lettuce

For busy restaurants, washing fresh produce is a time-consuming operation. Heads of lettuce like romaine are notoriously difficult to wash because of the creases between the leaves where dirt and grit can hide. We'll go over the best way to wash your salad greens and how to give them the proper care so they stay fresh and crisp.

Already know how to wash romaine lettuce? Click below to find salad spinners that dry several heads of lettuce at a time.

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Use these links to learn more about prepping your romaine lettuce:

How to Wash Lettuce Video

Do you really need to wash lettuce? Yes! You should wash all produce to remove dirt and pesticides, especially lettuce because it's eaten raw. Check out our video to learn two easy methods for washing lettuce in bulk.

How to Clean Greens

Your salad greens will actually look and taste better when they're washed and dried the right way. Customers that order salad from your menu expect to see clean, crisp lettuce that's free from grit and perfectly coated in dressing. If your lettuce is wilted or damp, the vinaigrette won't cling to the greens and the dish loses its appeal. Try these two methods for washing romaine lettuce and other types of greens to make sure they look and taste great.

1. Cold Bath Method

washing lettuce in a professional kitchen

The cold bath soaking method is the best way to wash large quantities of lettuce like romaine, green leaf, or butterhead. When you're working with cases of lettuce that need to be prepped quickly, soaking allows you to make the most of your time. To use this method, you need a large sink designated for washing produce. Do not use a hand sink, mop sink, or warewashing sink.

  • Wash your hands with soap for 20 seconds before handling produce
  • Use a sink designated for washing produce (never use a handwashing sink or a sink used for thawing meats).
  • Wash and sanitize the basin of the sink before prepping.
  • Fill the sink basin with cool water.
  • Consult the kitchen prep sheet and pull the right quantity of lettuce out of storage.
  • Inspect the greens for visible signs of contamination.
  • Remove any portions of the head that have been cut or damaged (bacteria can get inside lettuce leaves that have been damaged).
  • Remove the outer leaves from the heads and throw them away.
  • Separate the leaves by hand or slice off the root of the lettuce head.
  • Place the leaves in the sink and swirl the water with your hand.
  • Soak the leaves for about 10 minutes, giving them a good swirl every few minutes.
  • The dirt and grit will sink to the bottom of the basin.
  • Remove the leaves and place directly into a salad spinner.
  • Drain and clean the sink basin.

Can You Wash Whole Heads of Lettuce?

ServSafe recommends that you remove all leaves from the head of lettuce before washing. This ensures that no grit or debris remains hidden between the leaves.

Should You Cut Up the Lettuce Before Washing?

We recommend washing and drying the lettuce before cutting up the entire head. If you cut up the lettuce while the head is still dirty, you end up spreading the grit around. Cutting the leaves also causes the lettuce to oxidize more quickly.

2. Running Water Method

washing romaine lettuce in stainless steel sink

The running water method is a great way to clean lettuce, but it's not practical for washing whole cases of produce. Use this method when you need to prep one head of lettuce or a few leaves.

  • Wash your hands with soap for 20 seconds before handling produce.
  • Use a sink designated for washing produce (never use a handwashing sink or a sink used for thawing meats).
  • Wash the basin of the sink before prepping.
  • Inspect the greens for visible signs of contamination.
  • Remove any portions of the head that have been cut or damaged. Bacteria can get inside lettuce leaves that have been damaged.
  • Remove the outer leaves from the heads and throw them away.
  • Turn on the cool water and rinse each leaf by hand.
  • Scrub the leaf gently with your fingers, paying special attention to the creases.
  • Lay the freshly washed leaves on a clean flour sack towel to dry.

How to Dry Salad Greens

bunch of lettuce being put in a green plastic choice branded salad spinner

Drying salad greens after washing helps to keep them crisp and prevents wilting in storage. The best way to dry large amounts of romaine or other greens is to use a commercial salad spinner.

What Is a Salad Spinner?

A salad spinner is a useful kitchen tool that applies centrifugal force (spinning action) to dry salad greens. It works by spinning an interior basket using manual or electric power. As the basket spins, any water droplets on the lettuce are forced into the outer container. Commercial salad spinners hold large quantities of salad greens and many have hoses that drain water from the container. Follow these steps to use a commercial salad spinner:

  • Transfer freshly washed salad greens to the inner basket of the salad spinner.
  • Be careful not to overload the salad basket or the greens won't dry properly.
  • Close the lid and spin the handle to rotate the basket.
  • Keep spinning the basket until the lettuce is completely dry.
  • Empty or drain any water from the outer container.
  • Use lettuce immediately or place it in a food pan for storage.

How to Store Fresh Greens

mixed greens in plastic container on stainless steel work table

Your produce storage method is just as important as proper cleaning and drying. If you pack freshly washed greens into one container with no air flow, moisture will cause the leaves to wilt. You can reduce food waste and make sure your salads are picture-perfect by using these methods for storage:

  • Food Pan with Drain Tray - Loosely fill a full-size plastic food pan with clean, dry romaine lettuce. A drain tray placed in the bottom of the pan will prevent any remaining water droplets from pooling around the produce. For added measure, place a couple clean paper towels in the pan to absorb any moisture left behind. Top the pan with a loose-fitting lid. Do not seal the pan completely. A little air flow will help prevent the lettuce from wilting.
  • Rolled Towel - The rolled towel method works well for storing smaller quantities of lettuce leaves. Lay out the lettuce on a clean flour sack towel and roll it up into a tube shape with the leaves inside. Twist the open ends of the towel roll or secure them with clips. Store the roll in the walk-in and remove leaves as needed.

Lettuce Washing FAQs

We answer common questions about washing lettuce below:

Do I Need to Wash Lettuce?

Yes, it’s important to wash all fresh produce, but especially leafy greens and lettuce. Harmful bacteria from the soil can contaminate fruits and vegetables and lead to a foodborne illness if consumed. There’s a higher risk associated with produce that is eaten raw, like romaine lettuce and salad greens. The cooking process eliminates bacteria, so uncooked foods don't benefit from the high temperatures that kill pathogens. Make sure to carefully wash your salad greens to remove pesticides, dirt, and harmful bacteria.

How Does Romaine Lettuce Become Contaminated?

Leafy greens like romaine can become contaminated with bacteria through agricultural runoff, contaminated water supply, and close proximity to livestock or other animals. Any nearby feeding or grazing activity, whether wild or domestic, can lead to contamination.

Does Washing Lettuce Remove All Bacteria?

Washing lettuce removes most of the bacteria from the surface of leafy greens, but if the lettuce has been contaminated through the water supply, washing cannot remove 100% of the contamination. The best way to avoid purchasing contaminated greens for your restaurant is to work with produce suppliers that follow strict adherence to a food safety management program. In 2020, the FDA created an action plan to address the safety concerns related to contaminated leafy greens. Check out the Leafy Greens STEC Action Plan to learn how the FDA is taking steps to prevent future outbreaks.

Most commercial kitchens go through large quantities of romaine lettuce on a daily basis. You can make your lettuce prep more efficient and improve the quality of your leafy greens by using our guide.

Posted in: Kitchen & Cooking Tips|By Michale LeRoy
The information provided on this website does not, and is not intended to, constitute legal advice. Please refer to our Content Policy for more details.
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Additionally, you'll find fruits and vegetables in season that aren’t as common in the rest of the country, such as figs and squash. <label class="produce-title">Apricots</label> <label class="produce-title">Arugula</label> <label class="produce-title">Asparagus</label> <label class="produce-title">Avocados</label> <label class="produce-title">Broccoli</label> <label class="produce-title">Cabbage</label> <label class="produce-title">Carrots</label> <label class="produce-title">Cauliflower</label> <label class="produce-title">Celery</label> <label class="produce-title">Chard</label> <label class="produce-title">Collards</label> <label class="produce-title">Corn</label> <label class="produce-title">Cucumbers</label> <label class="produce-title">Eggplant</label> <label class="produce-title">Figs</label> <label class="produce-title">Garlic</label> <label class="produce-title">Grapefruit</label> <label class="produce-title">Green Beans</label> <label class="produce-title">Kale</label> <label class="produce-title">Leeks</label> <label class="produce-title">Lemons</label> <label class="produce-title">Lettuce</label> <label class="produce-title">Mushrooms</label> <label class="produce-title">Nectarines</label> <label class="produce-title">Onions</label> <label class="produce-title">Oranges</label> <label class="produce-title">Peaches</label> <label class="produce-title">Peas</label> <label class="produce-title">Potatoes</label> <label class="produce-title">Radishes</label> <label class="produce-title">Spinach</label> <label class="produce-title">Squash</label> <label class="produce-title">Strawberries</label> <label class="produce-title">Tomatoes</label> <label class="produce-title">Turnips</label> <label class="produce-title">Zucchini</label> Spring Vegetables and Fruits in the South When it comes to spring in the South, you'll find plenty of seasonal green vegetables to go around, such as lettuce and spinach. Traditional Southern favorites are also plentiful, including collards, okra, and sweet potatoes. The South is also a great source of spring citrus fruit, particularly grapefruit and oranges. <label class="produce-title">Asparagus</label> <label class="produce-title">Beets</label> <label class="produce-title">Blueberries</label> <label class="produce-title">Broccoli</label> <label class="produce-title">Cabbage</label> <label class="produce-title">Cauliflower</label> <label class="produce-title">Collards</label> <label class="produce-title">Corn</label> <label class="produce-title">Cucumbers</label> <label class="produce-title">Eggplant</label> <label class="produce-title">Grapefruit</label> <label class="produce-title">Green Beans</label> <label class="produce-title">Lettuce</label> <label class="produce-title">Mangoes (Florida)</label> <label class="produce-title">Okra</label> <label class="produce-title">Oranges</label> <label class="produce-title">Peaches</label> <label class="produce-title">Peppers</label> <label class="produce-title">Plums</label> <label class="produce-title">Pumpkins</label> <label class="produce-title">Salad Greens</label> <label class="produce-title">Spinach</label> <label class="produce-title">Squash</label> <label class="produce-title">Sweet Potatoes</label> <label class="produce-title">Tomatoes</label> <label class="produce-title">Strawberries</label> Summer Vegetables and Fruits in the Northwest Summer in the Northwest supplies a cornucopia of delicious seasonal fruits and summer vegetables, including unique varieties like artichokes, chilies, and garlic. The area is also known for seasonal root vegetables, such as beets, carrots, fennel, leeks, onions, parsnips, potatoes, and turnips. If your business is located in this area, you won’t need to import much during the summer, which will help your bottom line. <label class="produce-title">Apples</label> <label class="produce-title">Apricots</label> <label class="produce-title">Artichokes</label> <label class="produce-title">Arugula</label> <label class="produce-title">Asparagus</label> <label class="produce-title">Beets</label> <label class="produce-title">Blueberries</label> <label class="produce-title">Broccoli</label> <label class="produce-title">Cabbage</label> <label class="produce-title">Cantaloupes</label> <label class="produce-title">Carrots</label> <label class="produce-title">Cauliflower</label> <label class="produce-title">Chard</label> <label class="produce-title">Cherries</label> <label class="produce-title">Chili Peppers</label> <label class="produce-title">Collards</label> <label class="produce-title">Corn</label> <label class="produce-title">Cucumbers</label> <label class="produce-title">Eggplant</label> <label class="produce-title">Fennel</label> <label class="produce-title">Figs</label> <label class="produce-title">Garlic</label> <label class="produce-title">Grapes</label> <label class="produce-title">Kale</label> <label class="produce-title">Leeks</label> <label class="produce-title">Lettuce</label> <label class="produce-title">Mushrooms</label> <label class="produce-title">Nectarines</label> <label class="produce-title">Onions</label> <label class="produce-title">Parsnips</label> <label class="produce-title">Pears</label> <label class="produce-title">Peas</label> <label class="produce-title">Peppers</label> <label class="produce-title">Plums</label> <label class="produce-title">Potatoes</label> <label class="produce-title">Radishes</label> <label class="produce-title">Raspberries</label> <label class="produce-title">Rhubarb</label> <label class="produce-title">Salad Greens</label> <label class="produce-title">Spinach</label> <label class="produce-title">Squash</label> <label class="produce-title">Strawberries</label> <label class="produce-title">Tomatoes</label> <label class="produce-title">Turnips</label> <label class="produce-title">Watermelon</label> <label class="produce-title">Zucchini</label> Summer Vegetables and Fruits in the Midwest Predictably enough, corn is one of the Midwest's bumper crops over the summer months. You'll also find plenty of grapes to use at your winery or sell at your farmer's market. Additionally, there is an abundance of cucumbers, eggplant, squash, and zucchini to incorporate into all of your favorite appetizers, salads, and entrees. <label class="produce-title">Apples</label> <label class="produce-title">Arugula</label> <label class="produce-title">Asparagus</label> <label class="produce-title">Beets</label> <label class="produce-title">Blueberries</label> <label class="produce-title">Broccoli</label> <label class="produce-title">Brussels Sprouts</label> <label class="produce-title">Cabbage</label> <label class="produce-title">Cantaloupes</label> <label class="produce-title">Carrots</label> <label class="produce-title">Cauliflower</label> <label class="produce-title">Celery</label> <label class="produce-title">Chard</label> <label class="produce-title">Cherries</label> <label class="produce-title">Corn</label> <label class="produce-title">Cucumbers</label> <label class="produce-title">Eggplant</label> <label class="produce-title">Garlic</label> <label class="produce-title">Grapes</label> <label class="produce-title">Kale</label> <label class="produce-title">Leeks</label> <label class="produce-title">Lettuce</label> <label class="produce-title">Mushrooms</label> <label class="produce-title">Onions</label> <label class="produce-title">Peaches</label> <label class="produce-title">Pears</label> <label class="produce-title">Peas</label> <label class="produce-title">Peppers</label> <label class="produce-title">Plums</label> <label class="produce-title">Potatoes</label> <label class="produce-title">Pumpkins</label> <label class="produce-title">Radishes</label> <label class="produce-title">Raspberries</label> <label class="produce-title">Rhubarb</label> <label class="produce-title">Salad Greens</label> <label class="produce-title">Spinach</label> <label class="produce-title">Squash</label> <label class="produce-title">Strawberries</label> <label class="produce-title">Tomatoes</label> <label class="produce-title">Turnips</label> <label class="produce-title">Watermelon</label> <label class="produce-title">Zucchini</label> Summer Vegetables and Fruits in the Northeast Summer in the Northeast is bursting with almost every seasonal fruit and vegetable imaginable. If your restaurant or bakery sells pie, you’ll love having apples, blueberries, cherries, peaches, rhubarb, and strawberries close at hand. You'll also find a host of other perennial produce favorites, including brussel sprouts, eggplant, pumpkins, and watermelon. <label class="produce-title">Apples</label> <label class="produce-title">Arugula</label> <label class="produce-title">Asparagus</label> <label class="produce-title">Beets</label> <label class="produce-title">Beans</label> <label class="produce-title">Blueberries</label> <label class="produce-title">Broccoli</label> <label class="produce-title">Brussels Sprouts</label> <label class="produce-title">Cabbage</label> <label class="produce-title">Cantaloupes</label> <label class="produce-title">Carrots</label> <label class="produce-title">Cauliflower</label> <label class="produce-title">Celery</label> <label class="produce-title">Chard</label> <label class="produce-title">Cherries</label> <label class="produce-title">Collards</label> <label class="produce-title">Corn</label> <label class="produce-title">Cucumbers</label> <label class="produce-title">Eggplant</label> <label class="produce-title">Fennel</label> <label class="produce-title">Garlic</label> <label class="produce-title">Grapes</label> <label class="produce-title">Green Beans</label> <label class="produce-title">Kale</label> <label class="produce-title">Leeks</label> <label class="produce-title">Lettuce</label> <label class="produce-title">Mushrooms</label> <label class="produce-title">Nectarines</label> <label class="produce-title">Okra</label> <label class="produce-title">Onions</label> <label class="produce-title">Peaches</label> <label class="produce-title">Pears</label> <label class="produce-title">Peas</label> <label class="produce-title">Peppers</label> <label class="produce-title">Plums</label> <label class="produce-title">Potatoes</label> <label class="produce-title">Pumpkins</label> <label class="produce-title">Radishes</label> <label class="produce-title">Raspberries</label> <label class="produce-title">Rhubarb</label> <label class="produce-title">Salad Greens</label> <label class="produce-title">Spinach</label> <label class="produce-title">Squash</label> <label class="produce-title">Strawberries</label> <label class="produce-title">Sweet Potatoes</label> <label class="produce-title">Tomatoes</label> <label class="produce-title">Turnips</label> <label class="produce-title">Watermelon</label> <label class="produce-title">Zucchini</label> Summer Vegetables and Fruits in the Southwest Summer in the Southwest is all about summer fruit, including apples, blueberries, grapes, nectarines, peaches, pears, plums, raspberries, and watermelon. Pomegranates are also plentiful in the region during the summer months. These states are perhaps best known for their chilies, which come in a variety of types and are perfect for use in any spicy dish. <label class="produce-title">Apples</label> <label class="produce-title">Arugula</label> <label class="produce-title">Blueberries</label> <label class="produce-title">Cantaloupes</label> <label class="produce-title">Chilis</label> <label class="produce-title">Corn</label> <label class="produce-title">Cucumbers</label> <label class="produce-title">Eggplant</label> <label class="produce-title">Figs</label> <label class="produce-title">Garlic</label> <label class="produce-title">Grapes</label> <label class="produce-title">Green Beans</label> <label class="produce-title">Leeks</label> <label class="produce-title">Mushrooms</label> <label class="produce-title">Nectarines</label> <label class="produce-title">Okra</label> <label class="produce-title">Onions</label> <label class="produce-title">Peaches</label> <label class="produce-title">Pears</label> <label class="produce-title">Peppers</label> <label class="produce-title">Plums</label> <label class="produce-title">Pomegranates</label> <label class="produce-title">Potatoes</label> <label class="produce-title">Pumpkins</label> <label class="produce-title">Raspberries</label> <label class="produce-title">Squash</label> <label class="produce-title">Tomatoes</label> <label class="produce-title">Watermelon</label> <label class="produce-title">Zucchini</label> Summer Vegetables and Fruits in the South The South is jam-packed with vegetables in season during the summer months, including asparagus, cabbage, cauliflower, green beans, peas, and tomatoes. Your guests will also love the delicious seasonal fruits available in the South over the summer, such as peaches and plums. <label class="produce-title">Apples</label> <label class="produce-title">Asparagus</label> <label class="produce-title">Beets</label> <label class="produce-title">Blueberries</label> <label class="produce-title">Cabbage</label> <label class="produce-title">Cantaloupes</label> <label class="produce-title">Cauliflower</label> <label class="produce-title">Collards</label> <label class="produce-title">Corn</label> <label class="produce-title">Cucumbers</label> <label class="produce-title">Eggplant</label> <label class="produce-title">Figs</label> <label class="produce-title">Grapes</label> <label class="produce-title">Green Beans</label> <label class="produce-title">Okra</label> <label class="produce-title">Oranges</label> <label class="produce-title">Peaches</label> <label class="produce-title">Peas</label> <label class="produce-title">Peppers</label> <label class="produce-title">Plums</label> <label class="produce-title">Potatoes</label> <label class="produce-title">Pumpkins</label> <label class="produce-title">Raspberries</label> <label class="produce-title">Salad Greens</label> <label class="produce-title">Spinach</label> <label class="produce-title">Squash</label> <label class="produce-title">Sweet Potatoes</label> <label class="produce-title">Tomatoes</label> <label class="produce-title">Watermelon</label> Winter Vegetables and Fruits in the Northwest The Northwest is one of the best places to procure winter root vegetables, as they have plenty of beets, carrots, fennel, leeks, parsnips, potatoes, and turnips to go around. The region also has clementines, a unique winter citrus fruit that is a popular item in grocery stores nationwide. <label class="produce-title">Beets</label> <label class="produce-title">Brussels Sprouts</label> <label class="produce-title">Cabbage</label> <label class="produce-title">Carrots</label> <label class="produce-title">Chard</label> <label class="produce-title">Clementines</label> <label class="produce-title">Collards</label> <label class="produce-title">Fennel</label> <label class="produce-title">Kale</label> <label class="produce-title">Leeks</label> <label class="produce-title">Mushrooms</label> <label class="produce-title">Parsnips</label> <label class="produce-title">Potatoes</label> <label class="produce-title">Salad Greens</label> <label class="produce-title">Squash</label> <label class="produce-title">Turnips</label> Winter Vegetables and Fruits in the Midwest Like the Northeast, there aren't many winter fruits and seasonal vegetables to choose from during the cold months in the Midwest. You'll need to import everything other than mushrooms, which are always bountiful. <label class="produce-title">Mushrooms</label> Winter Vegetables and Fruits in the Northeast The Northeast doesn't have much to offer over the winter months due to snow and cold temperatures, so you'll need to import all of your winter fruits and vegetables other than mushrooms and parsnips. <label class="produce-title">Mushrooms</label> <label class="produce-title">Parsnips</label> Winter Vegetables and Fruits in the Southwest If your business needs citrus over the winter months, the Southwest is your best bet. Boasting everything from grapefruit and lemons to oranges and tangerines, this region also produces delicious strawberries. Additionally, you'll find plenty of avocados for your Mexican restaurant and broccoli, carrots, and cauliflower for vegetable medleys. <label class="produce-title">Arugula</label> <label class="produce-title">Avocados</label> <label class="produce-title">Broccoli</label> <label class="produce-title">Brussels Sprouts</label> <label class="produce-title">Cabbage</label> <label class="produce-title">Carrots</label> <label class="produce-title">Cauliflower</label> <label class="produce-title">Chard</label> <label class="produce-title">Collards</label> <label class="produce-title">Garlic</label> <label class="produce-title">Grapefruit</label> <label class="produce-title">Kale</label> <label class="produce-title">Leeks</label> <label class="produce-title">Lettuce</label> <label class="produce-title">Lemons</label> <label class="produce-title">Mushrooms</label> <label class="produce-title">Oranges</label> <label class="produce-title">Parsnips</label> <label class="produce-title">Radishes</label> <label class="produce-title">Spinach</label> <label class="produce-title">Squash</label> <label class="produce-title">Strawberries</label> <label class="produce-title">Sweet Potatoes</label> <label class="produce-title">Tangerines</label> <label class="produce-title">Turnips</label> Winter Vegetables and Fruits in the South Citrus is abundant in the South during the winter, with grapefruit and oranges leading the way. You'll also find a variety of leafy greens, including collards, kale, lettuce, and spinach. Apples are plentiful, too, which is good news for restaurants and bakeries. <label class="produce-title">Apples</label> <label class="produce-title">Collards</label> <label class="produce-title">Grapefruit</label> <label class="produce-title">Kale</label> <label class="produce-title">Lettuce</label> <label class="produce-title">Oranges</label> <label class="produce-title">Salad Greens</label> <label class="produce-title">Spinach</label>

  • What To Do With Overripe Fruits and Vegetables

    While overripe fruits and vegetables may not be ideal, it doesn’t mean they’re unusable in the kitchen. Instead of contributing to the country’s billions of pounds of food waste, get creative with your sprouting spuds, pruney peaches, and brown bananas. Below are a few uses for overripe fruits and vegetables, as well as a few specific solutions for giving common culprits a second life. Ways to Use Overripe Vegetables Having an abundance of fresh, in-season vegetables means you may not get to enjoying them all in a timely manner. If your vegetables are starting to lose their visual appeal, consider using them in any of the following ways: Make a soup or stew: Throw veggies, broth, and spices and herbs into a stock pot and let them simmer to perfection. Or, puree softened carrots, cauliflower, or potatoes with milk to make a creamy fall or winter soup. Offer seasonal dishes: Create zucchini noodles in the summertime or pumpkin ravioli in the fall to make the most out of your seasonal produce. Create a pasta sauce: Overripe tomatoes can be peeled and simmered down to produce a flavorful sauce used on subs, pizzas, spaghetti, or with mozzarella sticks. Blend a salad dressing: Throw carrots, green peppers, red onions, and cucumbers into a blender or food processor along with oil, vinegar, and spices. Drizzle the final product over a bed of mixed greens. Pickle vegetables: Aside from cucumbers, you can pickle a number of overripe vegetables including banana peppers, mushrooms, radishes, and tomatoes. Make veggie chips: Slicing vegetables thin and roasting them in the oven with an abundance of spice can bring new life into soft, old produce. Ways to Use Overripe Fruit Overripe fruit can often contain even sweeter, juicier flavors than fresh fruits. This makes them a great addition to a number of recipes, with some recipes calling them out specifically. Below are a few creative and delicious ways to use overripe fruit in your kitchen: Make a smoothie: Soft fruits are pureed into a delicious blend of flavors when combined with ice, milk, yogurt, or orange juice. Squeeze fruit juice: The juices from overripe fruits are perfect for making fresh beverages, such as lemonade and classic OJ. Create fruit jams: Fruit jams, such as strawberry, grape, or raspberry, capture the sweet essence of fruit no matter how fresh or ripe they are. Simply muddle the fruit, add to a sauce pan, and mix with sugar and fruit juice. Bake a quick bread: Use old bananas to make a loaf of classic banana bread, or get creative with other baked goods including peach muffins, raspberry scones, and blueberry pancakes. Flavor ice cream: If you’re proudly serving homemade ice cream, incorporate the sweet flavors of strawberries, peaches, blueberries, or bananas into your chocolate or vanilla base. Examples for Specific Fruits and Vegetables If you have a specific fruit or vegetable you’re still unsure about, check out the list below of common types of overripe produce to learn what to do with it. What to Do with Overripe Bananas Here are a few common uses for overripe bananas: Bake banana bread, muffins, or pancakes Replace one egg with a ripe banana when baking Freeze and blend to produce banana ice cream What to Do with Overripe Peaches Overripe peaches offer a sweet flavor and soft, juicy texture perfect for pairing with a number of recipes. Here are a few creative ways to incorporate overripe peaches into your favorite recipes: Create peach salsa or peach curry Mix into butter to produce a peach butter Combine overripe peaches with milk, honey, and yogurt and freeze to make peach popsicles Puree the peach and freeze to use in bellinis, wine slushies, or mojitos What to Do with Overripe Strawberries Transform mushy, soft strawberries into decadent dishes by using any of the following suggestions below: Roast overripe strawberries glazed in honey for a sweet topping to brownies, cake, and ice cream Mash and blend strawberries with butter to make strawberry butter Freeze a mixture of ripe strawberries, honey, vodka, and lemon to make strawberry sorbet Combine strawberries with balsamic vinaigrette and olive oil for a sweet salad dressing What to Do with Sprouted Potatoes When potatoes are overripe, they tend to develop sprouts that stick out the sides. Transform sprouting spuds into delicious mealtime favorites with the following ideas: Grate older potatoes into hash browns for breakfast Boil and mash into classic mashed potatoes Make baked potato soup Combine older potatoes with other vegetables to make a vegetable stock Use the suggestions above to bring fresh life to your overripe fruits and vegetables. Finding creative alternatives to disposing of perfectly good produce means you can do your part to help reduce food waste in America. But if you've waited a little too long to use those fresh veggies, consider composting your unusable pieces of produce instead of simply throwing them away.