To remove pesticide residues from the surface of fruits and vegetables, consumers must usually handle them before consumption. The following methods, such as washing, peeling, storage, and cooking, can remove pesticide residues, allowing everyone to eat with peace of mind.
1. Running Water Rinsing Method
It is best to wash fruits and vegetables with a continuous stream of running water. Through the washing and diluting power of the water, pesticide residues on the surface can be removed. Using detergent, salt water, or soaking in water for a long time is ineffective for removing pesticide residues.
For gourds and fruits with skins, such as cucumbers, tomatoes, starfruit, bitter melon, and bell peppers, a soft brush can be used in conjunction with a continuous stream of running water for cleaning. For leafy vegetables like cabbage and Napa cabbage, the outer leaves can be discarded, and the inner leaves should be rinsed one by one. For small-leaf vegetables like bok choy, spinach, and Shanghai cabbage, the base of the leaf stalks, as well as the concave areas on bell peppers and fruits, are prone to trapping pesticide residues and require careful washing or partial removal.
2. Washing and Peeling Method
Peeling can remove pesticide residues from the surface of fruits and vegetables. Vegetables such as cucumbers, carrots, winter melon, and pumpkin, and fruits such as lychee, longan, grapes, citrus, mango, banana, and papaya should be washed with water before peeling and consumption to prevent surface pesticides from contaminating the flesh.
3. Storage Method
Do not immediately consume freshly picked, unpeeled fruits and vegetables, as pesticides can slowly decompose into harmless substances over time in the air. Therefore, for some easily storable vegetables, allowing them to sit for a period can reduce the amount of pesticide residue. This applies to varieties that are not prone to spoilage, such as winter melon and pumpkin. Generally, they should be stored for 10 to 15 days or more.
4. Heating and Cooking Method
Pesticide residues in vegetables can be eliminated during the cooking process. Most pesticides break down after being heated and cooked. They can also evaporate away with the steam during the heating process. Therefore, when stir-frying or making vegetable soup, do not cover the pot.