Keep separate cutting boards for onions/garlic and for fruit to avoid flavor transfer
Dedicate a cutting board for strong savory aromatics (onion/garlic) and a separate one for fruit so fruit doesn’t absorb those odors.
Even after washing, boards used for onions or garlic can retain some aroma. Many fruits pick up those smells quickly, so using a fruit-only board prevents unwanted flavor contamination.
The short version
- Aromatic foods can leave lingering smell on boards
- Fruit can absorb onion/garlic odor quickly
What you need
- multiple cutting boardsoptionalAt least one dedicated for fruit is recommended if you prep fruit often
What goes wrong
Cutting fruit on a board frequently used for onions/garlic
Use a dedicated fruit board (or a separate board not used for strong aromatics)
Why it works
Porous surfaces and micro-cuts can hold aromatic compounds that transfer to delicate foods like fruit.
Learn next
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