Rinsing fruit with water can remove some surface dirt and pesticide residues, but it may not remove all of the residues.
Pesticides can penetrate the skin of fruits and vegetables, making them difficult to remove by washing alone.
A new scientific paper adds weight to consumer worries about pesticide residues on food, offering additional evidence that washing fruit before eating does not eliminate hazardous chemicals widely used in agriculture.
To reduce pesticide exposure, you can try these steps
Buy organic produce when possible.
Use a fruit and vegetable wash or a solution of 1 tablespoon of baking soda in 2 cups of water.
Soak produce in a solution of 1 part white vinegar to 4 parts water for 15-20 minutes.
Scrub firm-skinned produce like apples and potatoes.
Remove outer leaves and layers (like onion and garlic skins).
Cook or heat produce when possible, as heat can break down some pesticides.
Remember, even with these methods, it's unlikely you'll remove all pesticide residues. However, they can help reduce exposure.
Always prioritize washing and cleaning your produce to minimize pesticide exposure and foodborne illness risk.