Fruit waxing is mainly for preservation, especially for some imported fruits with a long circulation time. After waxing, a protective film is formed on the fruit's surface, which not only protects the fruit's peel and enhances its gloss but also prevents moisture evaporation, preserving the fruit's freshness and aroma.
In addition, waxing makes it difficult for bacteria to invade, thus preventing decay and pests. Therefore, fruit waxing is a common preservation method. How to remove this wax layer? The most direct method is to peel the fruit, such as for citrus and apples. However, if you want to retain the nutrients in the peel, you can also rinse it with hot water. The wax will melt upon contact with heat, and a layer of wax film will float on the surface of the water. As long as you pour the hot water away in time, the wax will not re-adhere to the peel. Alternatively, you can scrub it with hot water and salt or a loofah, which can also effectively remove the wax. For small and firm fruits like blueberries and cherries, you can add a little flour to hot water and gently scrub to increase the friction between the wax and the flour.