Fruits and Foods you don't have to buy Organic

Organic foods
Organic foods
 

Every time when I am in the grocery store, I am unable to decide buying between organic fruits and non-organic fruits. Organic food may be the better and safer choice, however it is costly and cause heavy damage on your wallet as it is about 3 or 5 times the price of the non-organic counterpart. Being selective may help bring the cost down while not damaging the health. I did some research on the internet and found it is safe to buy some fruits and vegetables non organic as they do not absorb pesticides and other chemicals easily.

Orgnanic food can be so expensive and difficult to find that I always wondered if I was spending my money wisely. I decided to become informed, really informed, about the options - organic, conventional, local, sustainable - so that I could choose the healthiest, safest food available. The average customer finds it really hard to choose what to eat. It is a mess out there and there is plenty of information available to confuse you further.

The following list of fruits and vegetables you don't have to buy organic because do not absorb a lot of pesticides and other bad chemicals so you can choose to buy them non-organic. Of course, by not buying organic, we are damaging the environment. Pesticides and fertilizer chemicals cause huge damage to our earth and jeopardize sustainability. To be practical and affordable, I have given the list below that I found from various internet sources.

Fruits you don't have to buy organic

Avocado

Their thick skins that protect the fruit from pesticide build-up. You want an avocado that is slightly unripe and is firm tot he squeeze, they will ripen in a few days of sitting on your kitchen counter. Store at room temperature. Even though you won't be using the skin of the avocado, be sure to rinse it anyway before you open it up. Store at room temperature.

Papaya

Pesticide residue stays on papaya skin, but be sure to give them a wash before slicing open colors usually range between yellow and green. Look for those that are slightly soft and show no signs of bruising or appear shriveled. If they're not fully ripened, you can toss them in the brown bag along with your unripened kiwi fruit, peaches, and pears.

Banana

Pesticide residue remains on the banana peel, which isn't eaten. You'll want to choose them according to how you're going to use them. Chosen green, where the peel is pale yellow and the tips are green, their taste will be somewhat tart. These work best for frying or baking in a pie. Chosen at their next stage of ripeness, where the peel is mostly all yellow, the pulp will still be firm but their starch content will have started to turn to sugar. In the last stage of ripeness, the skins will show signs of brown spots with the peel a deeper yellow color.

Pineapple

It has a rough and spiny skin that protects it from pests and pesticide residue. Although the sweet smell of pineapple can be alluring, you don't want to use your nose on this one because it usually means that it is overripe. Like any fruit, avoid soft spots and also avoid damage to the rind. Store in the refrigerator or on the counter if you plan to use with on a day or two. Organic pineapples are often hard to come by because it takes pesticides to keep that leafy green top looking pretty.

Mango

Another fruit that has thick skin that protects it from pesticides, but you still want to rinse before use. There are different varieties of mangoes, but in general look for those that are bright in color such as red, yellow, or orange. You can use your nose again here because it should have a significant fruity smell, if not don't buy it. They should be slightly firm but yield to your touch somewhat. However, if it is too soft, it could be rotten inside, so choose carefully. They are best stored in the refrigerator fruit or vegetable drawer.

Foods you don't have to buy organic

Asparagus

This vegetable faces fewer threats from pests, therefore needing less pesticide. You want firm spears with purplish or bright green tips.Buy about 1/2 pound per person. Try to choose spears that are similar in size and thickness to ensure uniform cooking. Keep them in the refrigerator vegetable drawer and rinse before using even if you're going to boil them later.

Broccoli

Conventional broccoli crops face fewer pest threats, like asparagus, so they require less pesticide use. It should be deep green in color and the stalks should be firm and not rubbery. Wash in a cool water while changing the water a couple of times in the process before use. Store in the refrigerator vegetable drawer.

Cabbage

Like asparagus and broccoli, it doesn't need a lot of pesticides while it is growing. You want a cabbage head where the leaves are tight, you also want it to be heavy for its type and firm. For most cabbage varieties, you'll want to make sure the outer leaves are shiny and crisp. The exception to this rule is savory cabbage, as it forms a looser head and the leaves grow crinkly naturally. Don't buy any heads whose leaves are yellowing. Bok choy should have deep green leaves with their stems a crisp-looking white. Make sure to get remove the outer leaves of a cabbage before using it. Cabbage can be washed or spun, just as you would lettuce. Store in the refrigerator vegetable drawer.

Onions

As many others listed they don't see as many pest threats, which means less pesticide use. You want an onion that is firm and has a distinct onion smell but not but not too strong. You also don't want to choose one with signs of damage or soft spots. Keep in a cool dry place, or in the refrigerator.

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Comments 1 comment

maria1984 6 years ago

this was very informative. thank you!

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