How to Take Fruits & Vegetables on Airplanes
Many airlines are cutting back on in-flight perks to keep fares competitive. Airlines, particularly on short commuter hops, rarely serve food or do so at considerable cost to the passenger. People have started bringing their own meals on board to avoid paying exorbitant fees for a packaged sandwich and to ensure that even when traveling they can continue to eat healthy foods. The Transportation Security Administration (TSA) addresses carry-on fruits and vegetables and how to bring them onto the plane without being hassled at the Hand metal scanner.
Prepare fruits and vegetables for the security screening system. All foods will need to go through the X-ray machine.
Package any fruit or vegetables that are unpeeled, cut up or otherwise processed, as in a salad. Use a container with a secure fitting lid or a Ziploc bag for transporting processed fruits and vegetables. Whole, unpeeled fruit, such as oranges, bananas or apples do not need to be in their own package.
Do not bring more than 3 ounces of any of the following: homemade fruit jams, jellies, compotes, salad dressings, cranberry sauce, oil, vinegar, salsa, soup or other home prepared liquid or gel-like food item. You may check these items in your checked baggage but they will not be allowed on board.
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