How to Wash and Prepare Fruits and Vegetables to Remove Pesticide Residue

Wash fruits and vegetables carefully before eating.

Eating fresh, organic fruits and vegetables can be expensive but it brings the benefit of avoiding pesticides and chemical fertilizers, which can leave behind a residue. If organic isn't an option, experts still agree that eating a diet rich in fresh fruits and vegetables far outweighs the potential risks of exposure to pesticides. The Environmental Working Group has designated the produce most contaminated as the "dirty dozen." The 2011 list includes apples, celery, strawberries and domestic blueberries, imported grapes, and lettuce, spinach and collard greens. When eating nonorganic produce on that list, take extra care to remove as many toxins as possible before eating.

Instructions

1. Wash and all fresh produce, including home-grown and organic, under a stream of running water for at least 30 seconds to rinse away the toxins. Scrub solid fruits and vegetables with a brush. You don't need to use soap or a commercial wash product. Bagged produce labeled as "pre-washed" does not have to be washed again.

2. Remove the outer leaves of lettuce, cabbage and other leafy green vegetables, and discard. Since most pesticides are sprayed, the outer leaves have the most residue on them.

3. Peel and remove the skin whenever possible. Again, this is where the majority of the toxins lie, so get rid of it if you can.

4. Dry with a paper towel or clean dish towel.

Tips & Warnings

• Wash your hands with soap and water before handling produce to avoid contaminating it yourself.

• Follow good food safety practices to avoid cross contamination in your own kitchen.

References

• Environmental Working Group: Shopper's Guide to Pesticides in Produce
• FDA; Preparation Tips for Fresh Produce; May 2011

Resources

• Read this Article in Spanish