Many of us eat fruits all year round, but we always worry about encountering problematic fruits. In fact, as long as we master the skills of selecting fruits, we can avoid them.
1. Choose fruits certified by specialized national agencies or with proof of origin, such as pollution-free fruits, green fruits, and organic fruits. These fruits, certified by national agencies, are produced and managed in strict accordance with relevant requirements, with strict control over pesticide use, resulting in lower pesticide residues.
2. Choose fresh fruits that are in season. Fruits that have been long-term stored or have a glossy surface often undergo preservation treatment. The preservatives used are a type of fruit preservative that can remain in the fruit. Currently, many fruits are treated with preservatives, such as citrus, bananas, and grapes. It is best to choose fresh, seasonal fruits that have not undergone preservation treatment.
3. For fruits that are not far out of season, pay more attention to whether they have been artificially ripened. The ripening agents used at this time generally pose certain health risks. For example, products ripened with ethylene will show overly uniform coloring, while products ripened with sulfur dioxide will often have a residual sulfur smell on their surface.
4. For off-season fruits that are far from their season, their growth is generally promoted by the use of hormones. These fruits may also have peculiar shapes, which can be avoided through careful selection when purchasing.
5. Buy seasonal fruits, especially some berry fruits, as they are not easy to store. To prevent economic losses from fruit spoilage, vendors are less likely to skimp on using preservatives and preservatives.
6. Soak and wash before eating. Before eating fruit, wash it as thoroughly as possible. Surface washing can effectively reduce pesticide residues. You can use a special fruit detergent or soak it with a small amount of edible alkali, then rinse it several times with clean water.
7. Peel before eating. Pesticide residues are mainly concentrated on the fruit's skin. Since many pesticides are not water-soluble, simple soaking cannot completely remove them. It is best to peel the fruit before eating to remove pesticide residues from the skin.