How should fresh fruit be cleaned before using it in liqueur infusions?

Expanded Explanation

Fresh fruit should be cleaned carefully before it goes into a liqueur infusion because the outer surface often carries dirt, microbes, pesticide residue, and bits of leaf or stem matter. Wash fruit well under clean running water, and scrub firmer fruits gently if needed. Remove bruised, moldy, or damaged sections completely, because spoiled spots can affect both safety and flavor.

After washing, let the fruit air dry or pat it dry with disposable kitchen paper rather than a cloth towel. Use a clean cutting board and a sanitized knife when peeling, trimming, or chopping. If the fruit has a thick skin, only include the parts you actually want in the infusion, because unwanted pith, damaged peel, or dirty crevices can introduce bitterness or contamination.

Some makers briefly blanch certain fruits to reduce surface microbes, but the main priority is thorough washing and clean handling. Once prepared, the fruit should go straight into a sterilized glass jar and be covered with alcohol promptly. That reduces oxygen exposure and gives the infusion the cleanest possible starting point.