We generally use GSE, grapefruit seed extract, because it is the safest for consumption and adds the least unwanted flavor, especially for soft items like strawberries. GSE is the most expensive product but requires only a dozen or so drops in a quart of water. For something like strawberries, I leave them in the plastic bag and thus conserve paid-for drinking water and GSE.
The second disinfectant tgat we use is a lemon based product. Less expensive, but can leave a lemony taste. We'll use this on hard skinned items that often get peeled anyway. We don't want to get "transfer" from handling and peeling.
The last disinfectant we use is a chlorine bleach based product. This is the least expensive option, but doesn't often get used because we feel it is the least safe for consumption. We might use it for large batches of stuff, just because we have it already.
All of these products are available in Panajachel, though GSE can only be found in the higher-end grocery stores. Sanitizing fruits and vegetables is new for us here, but it was probably only a matter of time before we would have been doing it in Wisconsin [as many of you already are doing].
Rack full of goodies from the mercado drying after being sanitized.
The price break on most fruits and vegetables in the open market is around Q5 [$0.75], give or take a Q or two. Piña, sandia [watermelon -- still haven't purchased one, have to carry it home on the moto], 2 rojo pimientos [red peppers], 4 aguacate [avocados], pound of cebolla, zanahoria, o papas [onions, carrots, or potatoes].
Raquel bought the aguacate across the lake along with some leaf lettuce. There is an expat that grows it, so hopefully less likely to be contaminated. It still got sanitized. There is also an expat running a butcher shop across the lake where fresh and smoked meat and sausage can be found. [He also does a BBQ in Panajachel on Saturdays.]
Would vinegar clean the veggies?
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