Friday, 4th September, 2009E-mail article Print article By Agnes Kyotalengerire FRUIT, vegetable salads and plain fruits in form of dessert are the way to go both at home and workplaces. However, while we eat the fruits or enjoy the juice, we should not be blinded by their appearance and sweetness. They must be cleaned to keep away bacteria that cause infection. Besides, using water to clean fruits as we often do is not enough. Vinegar is a perfect substitute and very versatile for your kitchen. A bottle of 300mls costs sh2,000. Use vinegar: To clean fruits like oranges, apples, mangoes and vegetables, add ½ cup of white vinegar to one litre of water and soak them for 15 minutes Remove the fruits and put them in a salad drier. Alternatively, use a clean dry cotton cloth to wipe them dry. Soak withered vegetables in two cups of water mixed with one teaspoon of vinegar and a pinch of salt. It keeps the bugs off. To clean eggs. Dan Baidhu, a chef at the Norwegian Embassy, cautions against unwashed eggs, especially when used in home-made raw dishes like mayonnaise. Soak the eggs in a mixture of water and vinegar. To clean fish, scale fish more easily by rubbing with vinegar five minutes. Prepare fluffier rice by adding a teaspoon of vinegar. Eliminate fruit stains from your hands by rubbing with a little distilled vinegar. Marinating meat in vinegar kills bacteria at the same time tenderizes. White vinegar makes a great hand cleaner and removes any leftover smell. Vinegar is good at sterilising utensils great for making vine grate salad dressing.