Is It Good To Peel Fruits And Vegetables?

Should fruits and vegetables be eaten with or without the skin? Should they be peeled? Beyond the obvious cases, this question may arise for many consumers. Today we will tell you everything you need to know about whether or not you should peel fruits and vegetables. Fresh vegetables (fruits and greens) are probably the food groups that we are most likely to consume raw. Although many can be consumed cooked, especially greens or vegetables rather than fruit, the fact of consuming something raw, without applying temperatures above 62ºC – always sanitizing – implies assuming greater microbiological risks. But there are also other risks that would in no case be reduced by cooking the food: for example, those associated with peeling or not peeling fruits and vegetables before consumption.

In order to make it clear that this article is not intended to encourage a culture of fear, we must bear in mind that we have never eaten so safely. In all respects, current production methods are safer, as are those of processing, transport and marketing. In addition, a series of control mechanisms have been established that allow us, better than ever, to react to possible accidents in this area. We try to answer the question at hand: is it good to peel fruits and vegetables or does it pose a risk to health?

In this article, you will find all the keys to knowing when and how to wash and peel these products and minimize this risk.

Is it good to peel fruits and vegetables?

Yes, in general peeling fruits and vegetables is good, although there are cases of fruits and vegetables that are edible without peeling and that, in fact, provide a greater amount of nutrients consumed that way: it depends on which fruits and vegetables we are referring to. Some are directly inedible without peeling and others can be peeled or not. By their very nature and appealing to common sense, it is clear that both among fruits and vegetables, there are foods that we are going to treat very differently when it comes to peeling:

• Those in which you should always discard the skin, the rind or at least a superficial layer: orange, banana, pineapple, melon, watermelon, plantain, avocado, asparagus, thistle, artichoke, pumpkin, etc.
• Others in which peeling does not make much sense or is simply impossible: strawberries, lettuce, chard, grapes, endives, spinach, celery, mushrooms, etc.
• Others in which peeling is optional and often depends on the tastes of each diner, the recipe, and the category of the product itself: apple, peach, pear, cucumber, eggplant, zucchini, pepper, potato, etc.

Why you should peel fruits and vegetables

As we said, there are fruits and vegetables that are not edible if they are not peeled, but this group of foods also runs a special risk of being contaminated by the way they are grown, typically by fertilizers and pesticides. Eating raw and unpeeled foods, which is relatively common in fruits and vegetables, involves, by definition, assuming a series of hygienic risks.

Please note that microorganisms that can potentially cause food poisoning can be found anywhere and their presence is not perceptible to our senses. Therefore, it is especially important to sanitize, as far as possible, all foods that are going to be consumed raw.

Before reaching our kitchens, there are a series of elements that will help us reduce the probability of hygienic-sanitary risks:

• Buy local and seasonal: Reducing transport times could help reduce the likelihood of both contamination and bacterial proliferation, as well as the need to use substances that extend shelf life.
• Buy the amount of food you will be able to use in a reasonable amount of time. Many vegetables have relatively short shelf lives and if you store them for a long time (even under the best conditions) the risk of contamination and proliferation will increase.
• If you are not going to consume them immediately and before storing them appropriately, do a visual check of their cleanliness. If necessary, do a dry cleaning to remove visible dirt and soil.
• Check for rotten areas, leaves or fruit and, if necessary, remove them before storing, as these elements are a hotbed from which rot can spread particularly quickly.

Wash and peel specific vegetables

Beyond the generalities discussed above, the wide variety of vegetables and fruits (keep in mind that each species can be consumed by its leaves, stems, fruits, roots or inflorescences) makes it essential to make certain clarifications on each case.

Leafy vegetables

Leafy vegetables are obviously not peeled, but there are a number of recommendations related to their washing. Wash the leaves (chard, lettuce, spinach, etc.) separately and thoroughly under running water. If you have not done so before storing them, discard the parts that are wilted. A general pre-soak for a few minutes helps to soften any dirt and grime if present. If the recipe requires it, drain with sufficient time and even dry with kitchen paper or use a “vegetable spinner” to remove excess moisture. Remember that dressing a wet vegetable with oil usually ends in a bad result.

Roots and tubers

This is the case of potatoes, carrots, radishes, etc., which are often peeled but can also be used unpeeled, as is the case with potatoes: in any case, it is important to rinse them in water, peel them (if necessary), wash them thoroughly again under running water and then dry them.

Vegetables that are “twisted” and fragile at the same time

This would be the case, for example, with cauliflower, broccoli, etc., which are not peeled as such either: to clean them and avoid residue on the outside, immerse them in water for 1 to 2 minutes, rinse under running water, drain and dry if necessary.

Firm consistency vegetables

This would be the case, for example, with apples, cucumbers, pears, and similar items, which in certain cases can be eaten with the skin: wash them directly under running water (whether you are going to peel them later or not), scrub with a soft brush if necessary and dry.

Melons, watermelons and pineapple

It is clear that we are not going to eat the skin, but these are products that grow in contact with the ground, so it is advisable to wash them with water and rub their surface (before opening them) and then dry them. It is important to use different knives to cut the fruit itself and then to separate the pulp from each portion.

Mushrooms, mushrooms, and similar

Due to their particular delicacy, especially when it comes to getting them wet, it is recommended to clean them one by one with a soft brush or damp kitchen paper.

Vegetables that should not be washed

Although the general rule, as we have seen, is to wash all vegetables whether they are peeled or not, whether they are cooked or not, there are certain exceptions:

• Commercial canned vegetables, in brine, syrup, pickled or cooked: In their production, the manufacturer has already established the appropriate measures so that this product can be consumed directly without assuming a greater health risk.
• Frozen fruits and vegetables: as in the previous case, it is understood that they are sold raw, but previously sanitized.
• Fourth range products: These are fresh vegetable products (fruit, and especially vegetables) that are sold in packages. A classic product for some time now is the well-known “bags” of lettuce. These are subjected to a process consisting of a thorough wash that includes the use – mandatory in this case – of sodium hypochlorite for food use. In addition, at the point of sale, they must always be offered in refrigerated conditions.
• The banana: This is an exceptional case, as its skin and the way we remove it make this fruit a kind of treasure in its case, which generally does not require washing before eating its pulp.

That said, and because of the confusion that it can cause, it is important to mention that not all vegetable products sold in packages can avoid the necessary washing. On the contrary, there is a large supply of vegetables (typically lettuce hearts or heads, endives, chopped vegetables, such as spinach, escarole, etc.) that we can find in a bag or in blister packs at the refrigeration points of the supermarket and that have NOT received any sanitizing treatment at all.

So, to be safe when we are faced with a raw vegetable bagged in the refrigerated shelves, it is essential to read the information on the packaging itself. On it we will find information on whether or not the product needs to be washed before consuming it.

Are there pesticide residues on the peel of fruits and vegetables?

The data we have at hand indicate that the presence of pesticides in plant foods in the European Union is very low. Thus, the latest report by the European Food Safety Authority on pesticide residues in food provides some fairly reassuring results regarding the presence of these substances in a selection of commonly consumed products:

• Only 2.1% of the samples analyzed contained residues above the permitted levels.
• In 53% of the samples, not even quantifiable levels were found.
• In 40% of cases, traces of these substances were found, but they were within the maximum levels required by regulations.
• In summary, 96.1% of the samples analyzed were within the maximum permitted level.