How to wash away pesticides from fruits

Pesticide residues on the surface of fruits can be effectively removed through methods such as rinsing with running water, soaking in baking soda, peeling, cleaning with fruit and vegetable cleaning agents, and high-temperature hot washing.

1. Rinse with running water

Continuously rinse the surface of fruits with running water for more than 30 seconds to remove most water-soluble pesticide residues. Apples, grapes, and other fruits with skin should be washed with your hands while washing the wrinkles on the skin. Strawberries and other soft fruits should be gently rinsed in a strainer to avoid damage. After rinsing, the water should be drained before consumption.

2. Baking soda soaking

Add a small amount of edible baking soda to clean water to make an alkaline solution, soak the fruit for 10 minutes, and then rinse. Alkaline environment can decompose organic phosphorus pesticides, suitable for vegetables and fruits with uneven surfaces such as broccoli. After soaking, rinse thoroughly with running water to avoid residual alkali solution.

3. Peeling treatment

Citrus, banana and other fruits with thick skin can be directly peeled off to remove fat soluble pesticides attached to the skin. Apples and other fruits can be peeled off with a specialized peeler, but it may lose some of the skin's nutrients. It is recommended to prioritize organic grown products.

4. Cleaning agent

Use food grade fruit and vegetable cleaner combined with a soft bristled brush to gently brush the surface, which can decompose the lipid components in pesticides. When cleaning skinless fruits such as waxberries and mulberries, it is necessary to control the concentration of the cleaning agent and thoroughly rinse to avoid chemical residues. Sensitive individuals are advised to choose natural plant-based cleaning agents.

5. High temperature hot washing

Heat resistant fruits such as cherries and tomatoes with hot water at around 80 ℃ for 20 seconds. High temperature can cause some pesticides to decompose. Immediately after hot washing, rinse with supercooled water to maintain the taste. This method has a significant effect on carbamate pesticides, but can damage some vitamin C.

It is recommended to use a combination cleaning method before daily consumption of fruits, such as soaking first and then rinsing. Choosing local fruits in the current season can reduce the use of preservatives during long-distance transportation, and organic certified fruits have lower pesticide residue risks. Sensitive groups such as children and pregnant women can prioritize using skin removal or steaming methods for treatment. Long term intake of trace pesticides may affect the balance of gut microbiota, and developing correct cleaning habits can help reduce health risks. When storing, pay attention to refrigeration and consume as soon as possible to avoid mold and new toxin contamination.