The potential for enhancement and recovery of latent fingerprints on a variety of foodstuffs has been investigated. In general, black magnetic powder and black powder suspensions appear to be the most successful enhancement techniques with a high number of ridge detail-developed prints over a selected time scale. Banana, apple and tomato surfaces showed enhancement of latent prints but potato and egg surfaces proved to be less successful.
Ferguson, S., Nicholson, L., Farrugia, K. J., Bremner, D. H., & Gentles, D. (2013). A preliminary investigation into the acquisition of fingerprints on food. Science and Justice, 53(1), 67-72. https://doi.org/10.1016/j.scijus.2012.08.001