It seems more and more people these days know to go ‘organic’ when it comes to their fruit. Many of us understand some basic reasons for why organic is better, but there are also some fundamental differences between organic and non-organic fruit. The USDA’s National Organic Program defines organics as, ” A production system this is managed to respond to site-specific conditions by integrating cultural, biological and mechanical practices that foster cycling of resources, promote ecological balance, and conserve biodiversity.
The problem with non-organic fruit is the high concentration of pesticides. There are about 12 fruits and vegetables to avoid unless you are buying organic. The Environmental Working Group, a exposure of 90% by avoiding the “dirty dozen.” The following are ranked in order of highest toxicity: peaches, apples, celery, sweet bell peppers, nectarines, strawberries, potatoes, cherries, lettuce, imported grapes, pears and spinach.
The good news is that there are several fruits and vegetables that are very clean. The “cleanest dozen” are ranked in order of lowest pesticide load to highest and are as follows: avocado, onions, sweet corn (frozen), pineapple, mango, asparagus, sweet peas (frozen), kiwi, bananas, cabbage and broccoli. You will note that these fruits and vegetables have a thick outer skin, that keeps the pesticide concentration low.
Even though these foods a tad bit more expensive, people who are conscious of the environment don’t mind the extra buck they need to pay as long as they feel they are doing something constructive for the environment and for themselves.