The simplest method is to place the grapes in a colander and rinse them under cool, running water. While rinsing, gently move the grapes around or rub them lightly with your hands so the water reaches different surfaces. Plain running water is generally sufficient. Vinegar, commercial produce washes, soap, and other cleaning products are unnecessary and can create additional problems if they are not properly rinsed away.

There is also an important reason to avoid washing grapes too early. If you rinse them and then put them straight back into the refrigerator while they are still wet, the extra moisture can encourage mold and speed up spoilage. Instead, keep the grapes dry while storing them and wash the amount you plan to eat shortly before serving.

Rinsing becomes particularly worthwhile after opening a package, when grapes appear dusty or sticky, or when you are preparing them for children. Although “pre-washed” means the grapes have already undergone a washing process, it does not guarantee that nothing touched them afterward or that every possible contaminant has been removed.

So the safest habit is surprisingly simple: don’t let the words “pre-washed” make you skip the final rinse. Keep grapes refrigerated and dry during storage, then wash them under cool running water immediately before eating. A few seconds of rinsing can provide an extra layer of protection while preserving the fruit’s freshness. Sometimes the easiest food-safety habits are the ones that make the biggest difference.