1. Peeling: Banana peels and orange peels must be washed
Pesticides are mostly residual on the surface of fruits and vegetables, and removing the outer skin greatly reduces the chance of exposure to pesticides. Before peeling, the fruits and vegetables must be washed. Speaking of pesticide residues, Lin Jeliang also reminds that there is another type of fungicide. Due to the hot and humid climate in Taiwan, farmers use fungicides to prevent fruits and vegetables from getting moldy and rotten, extending their shelf life, and thus reducing costs. Now is the peak season for oranges, and you can find that they can be stored for a long time without getting moldy. If you peel them and find that the pulp is spoiled but the peel is not moldy, you should suspect that excessive fungicides may have been sprayed. Therefore, it is recommended that even for fruits that are peeled and eaten, such as citrus, bananas, lychees, and kiwis, they should still be washed before consumption to prevent the hands from getting contaminated with residual pesticides on the peel and ingesting them.
2. Room Temperature: Air out in a ventilated place for 2-3 days
After crops are treated with pesticides, their residues will decrease over time. The higher the ambient temperature, the faster the residual pesticides will evaporate. Ultraviolet light in the sun will also break down pesticides. Moreover, pesticides on the surface of fruits and vegetables, when exposed to the air, will combine with oxygen in the air to produce an oxidation reaction, accelerating the decomposition of pesticides. If the average temperature is relatively high, it is sufficient to leave them in a ventilated place at room temperature for 2-3 days. For example, common leafy vegetables can be stored at room temperature for several days as long as the outer green leaves are not removed, allowing the pesticides to naturally metabolize.
3. Washing: Soaking first and then washing yields the best results
Before consumption, fruits and vegetables should be thoroughly washed following the four principles of "soaking, rinsing with running water, scrubbing, and cutting off the stem and root." That is, first soak, then rinse with a small stream of running water, then use a large stream of water and a soft brush to scrub, and finally cut off the stem and root.
When washing, do not peel the fruits and vegetables first. Soak them in a basin full of water, then turn on the faucet to a small, steady stream (not intermittent or too small). Soak them with the water continuously flowing. Soaking in running water for 15-20 minutes is best, as most pesticides are water-soluble, which allows the pesticides on the surface of the fruits and vegetables to be continuously dissolved and washed away by the water.
4. High-Temperature Cooking: Do not drink the hot soup after blanching
In addition to its bactericidal effect, high temperatures can also volatilize and break down most pesticides. Therefore, Lin Jeliang encourages eating vegetables after blanching them in boiling water, which not only removes pesticides but also removes harmful substances such as nitrates and oxalates. This is especially true for crops like bell peppers that are easily treated with systemic pesticides. After thoroughly washing, it is best to shred them and blanch for about 1 minute, which can dissolve the pesticides under the skin. However, remember that the soup after blanching contains pesticides and should not be consumed. Also, when heating, it is best to keep the pot lid open to allow the pesticides to volatilize with the steam. He also reminds that if the source of fruits and vegetables or the pre-eating processing procedures are unclear, it is not recommended to eat raw salads.