Two Familiar Fruits Often Pesticide-laden: Oranges and Apples
Oranges
Typically, there are two types of oranges: yellow and green. Oranges with pesticides tend to have smooth, blemish-free skins, retain their color for longer, and usually have no seeds. In contrast, oranges from Vietnam are often paler in color, less shiny, and have thicker skins.
When cut open, the flesh of pesticide-laden oranges is slightly paler and lacks a strong aroma. Additionally, some imported oranges are seedless, have an intense sweetness, and their segments may feel slightly soggy.
To purchase high-quality, clean oranges, homemakers should keep in mind that Vietnamese oranges, including those from Ha Giang or the knob-shaped variety, tend to have rougher and thicker skins. Their appearance is less appealing, and they always have seeds.
Ha Giang oranges, in particular, have seeds and when ripe, their color turns yellow. Their flesh is thick and sweet-smelling. The knob-shaped variety is round, with thick, rough, and uneven skin, and a deep green color that is not uniform.
In the markets, some oranges may have a sunburnt appearance, which is not aesthetically pleasing. In comparison, the water orange variety is noticeably smaller, with thinner, lighter green skin. Their shape is irregular, but they yield a significant amount of juice.
To safeguard your family’s health, avoid buying fruits with bruises or soft spots, even if the rest of the fruit appears fine. Always pay attention to any abnormalities, such as fruits that are too green, overly ripe, or unnaturally perfect, as these may indicate the presence of pesticides. Regardless of the type of fruit, it is crucial to wash them thoroughly and peel them before consumption.
Apples that are overly shiny have likely been soaked in pesticides.
Apples are a popular fruit, especially among children. However, the prevalence of apples with unclear origins in the market has made homemakers more cautious about this fruit.
Apples that have been treated with chemicals often have a round shape, smooth and shiny skins, and are wrapped in spongy nets.
Many people prefer their apples to be bright red, but in reality, the less red an apple is, the sweeter and more delicious it tends to be. The natural color of apples is a mix of red and yellow, with a hint of red on the skin. These apples are not only crisp and tasty but also juicy.
There are also apples in the market that have an attractive red color. However, if they are red or crabapples, they would not naturally have such intense red coloring, suggesting the possible use of dyes.
When selecting apples, choose those with seeds and thicker skins, as these tend to be of better quality. Avoid apples without stripes or with unevenly distributed stripes, as they are likely to be less juicy, less crisp, less sweet, and less aromatic.
How to Clean Fruits Before Consumption
To protect your health, it is crucial to wash fruits and vegetables properly. This not only removes dirt but also helps eliminate chemical residues. Therefore, when washing fruits, soak them in clean water, a 5% salt solution, or rice washing water for about 15 minutes, and then rinse each item thoroughly under running water. By doing this consistently, you can neutralize and remove a significant amount of chemicals from the produce.
– Keep the fruits and vegetables under cold running water in the sink.
– Use paper towels or specialized brushes to clean the produce effectively.
– After washing, dry the fruits with paper towels.
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