Eat fresh pineapple to your heart's content; the tough skin protects the fruit from any pesticide residue. Give the pineapple a good rinse before cutting; otherwise, residue can follow the knife into the fruit.
Although it's tempting, this is one fruit you won't want to choose with a strong, sweet smell. This usually means it's overripe and fermenting. Avoid any soft spots or damage to the rind. Store in the refrigerator crisper.
Pesticide residue does stay on papaya skin, but with a good wash, this fruit is great for eating.
Mango
Mango is protected by its thick skin from any pesticides that are sprayed on the fruit, though rinse before cutting open.
When choosing mango, look for fruit that is bright in color and has a sweet, fruity smell; if it doesn’t have that smell, steer clear. Mangos should be slightly firm, but yield to the touch. Generally speaking, the softer the mango, the sweeter the fruit, but if it's too soft, it may be rotten inside. Store in the refrigerator crisper.
Kiwi The peel of the kiwi provides a barrier from any pesticides used in the production.
Look for fruit that smells good. Kiwi should be plump and yield to a squeeze. Avoid fruit that has moist areas or any bruising on the skin. If unripe is all that is available, take them home and place them in a paper bag.
Store in the refrigerator crisper.
CabbageCabbage doesn't require much in the way of spraying to grow it, so it doesn't contain as many pesticides.
Look for cabbage heads with tight leaves (the exception is savoy; its leaves are loose and crinkly naturally), and the head is heavy and firm. The outer leaves should be shiny and crisp and avoid leaves that show signs of yellowing.
Discard the outer leaves before use and store in your refrigerator crisper.
BroccoliConventionally grown broccoli doesn’t retain as much pesticides because the crop faces fewer threats, which means less pesticides are used.
When choosing broccoli, look for tightly bunched flower buds that haven't yet opened. The broccoli should be a deep green in color and the stalks firm and not rubbery.
Wash in a cool water bath before use. Store in the refrigerator crisper.
Bananas
All pesticides remain on the peel of the fruit, which isn't eaten.
Choosing: A pale yellow peel with green tips is tart and great for frying or pie.
When mostly yellow, the pulp will be firmer and still good for pies and tarts.
The last stage is a deep yellow with brown spots; this is the sweetest for eating.
Store at room temperature or ripen in a brown bag.
Avocados Avocados have thick skins that protect the fruit from pesticide build-up.
Look for fruit that's still somewhat unripe and firm to the squeeze; they'll ripen nicely in a few days sitting on the kitchen counter. Store at room temperature and give them a rinse before cutting them open.
Asparagus
Look for firm spears with bright green or purplish compact tips.
Store them in your crisper or upright in a shallow bowl of water.
Our last choice to always buy organic? The tomato.
It's delicate, easily punctured skin is no match for the average 30 different pesticides used in its conventional growth, all of which will eventually permeate the whole fruit.
If you can't find organic, opt for green peas, broccoli and asparagus.
America's most popular side dish, the spud, ranks highest for pesticide residue and may also contain fungicides that are added to the soil for growing; that all too paper-thin skin does nothing to protect the vegetable.
If you can't find organic, some safer alternatives are eggplant, cabbage and earthy mushrooms.
