Running water is your single most effective tool for removing pesticides from fruits and vegetables, cutting surface residues by roughly 77% on average. For an even deeper clean on firm produce, a baking soda soak can eliminate up to 96% of certain pesticides in about 15 minutes. The best approach depends on what you’re washing and how much time you have.
Running Water Works Better Than You Think
A comparative study on leafy vegetables tested nine different washing methods head to head. Running water came out on top, reducing pesticide residues by an average of 77%, outperforming baking soda soaks (52%), vinegar (51%), ultrasonic cleaning (53%), and even commercial detergents (44%). The key word is “running.” Letting produce sit in a bowl of still water only removed about 51% of residues. The mechanical force of water flowing over the surface is what dislodges pesticide particles.
For leafy greens, berries, and other delicate items that can’t handle scrubbing, holding them under a steady stream of cool water for 30 to 60 seconds is the simplest and most effective option. Swish leafy greens gently with your hands while rinsing. For firm produce like apples, potatoes, and cucumbers, use a clean produce brush under running water to add friction, which helps loosen residues that cling to waxy or textured skin.
The Baking Soda Soak
Baking soda is the standout performer for firm-skinned fruits. A University of Massachusetts study found that soaking apples in a baking soda solution (about one teaspoon per cup of water) for 12 to 15 minutes removed 80% to 96% of two common pesticides from the surface. That’s significantly better than plain water or even diluted bleach, which is what commercial produce processing facilities use.
Baking soda works by breaking down pesticide molecules through a chemical reaction. It’s especially effective against surface-applied pesticides. To use it, dissolve about one teaspoon of baking soda per two cups of water in a bowl, submerge your produce, and let it soak for 12 to 15 minutes. Rinse thoroughly under running water afterward. This method works well for apples, pears, peaches, grapes, and similar produce. For leafy greens, you can do a shorter soak of a few minutes and then rinse, though the research shows running water alone performs comparably on those items.
Vinegar and Salt Water: Are They Worth It?
Vinegar and salt water are popular recommendations, but the data is mixed. In the leafy vegetable study, a vinegar wash removed about 51% of residues, essentially the same as soaking in still water. One earlier study on crown daisy (a leafy green common in Korean cuisine) found that 5% vinegar and 1% salt solutions removed 77% to 89% of residues, but plain water in the same study removed 80% to 91%. In other words, vinegar and salt didn’t outperform water.
That doesn’t mean they’re useless. Vinegar may help with certain types of pesticides or bacteria that plain water misses, and a mild salt soak can help drive out small insects hiding in broccoli or leafy greens. But if your primary goal is pesticide removal, running water and baking soda are the better-supported choices. Save the vinegar for your salad dressing.
Why No Method Removes 100% of Pesticides
Pesticides fall into two broad categories. Contact pesticides sit on the surface of produce, and these are the ones washing can reach. Systemic pesticides, however, are absorbed into the plant’s tissue through its roots or leaves and distributed throughout the entire plant, including new growth. No amount of washing, soaking, or scrubbing will remove a pesticide that has been taken up into the flesh of a fruit or vegetable.
Even the baking soda study that achieved 96% removal on one pesticide found the other pesticide had partially penetrated beneath the apple’s skin within 24 hours of application. Once residues migrate inward, they’re beyond the reach of any home washing method. This is why buying organic for the most heavily treated produce, or simply peeling when practical, can complement a good washing routine.
Peeling: Effective but Not Always Necessary
Peeling removes the outer layer where surface pesticides concentrate, and peeled apples consistently contain fewer residues at lower concentrations than unpeeled ones. The common concern is that you lose nutrition along with the peel. A study comparing peeled and unpeeled apples found that the differences in polyphenols, fiber, magnesium, and vitamin C were actually marginal. Peeling an apple doesn’t meaningfully diminish its nutritional value.
That said, peeling isn’t practical for everything. You can’t peel a strawberry or a handful of spinach. Reserve peeling for thick-skinned produce like apples, pears, cucumbers, and potatoes when you want an extra layer of confidence, especially if you’re feeding young children.
What About Ultrasonic Produce Cleaners?
Ultrasonic cleaners, which use high-frequency sound waves to create tiny bubbles that scrub surfaces, have gained popularity as countertop gadgets. The science shows modest benefits. In one study, 10 minutes of ultrasonic cleaning at 37 kHz reduced three common pesticides on grape leaves by 49% to 55%. That’s a meaningful improvement over conventional washing at the 5-minute mark (where ultrasonic cleaning removed roughly twice as much of some pesticides), but the gap narrowed at longer cleaning times.
On grapes specifically, ultrasonic washing removed between 72% and 100% of certain pesticides, a strong result. For most home cooks, though, 10 to 15 minutes under running water or a baking soda soak achieves comparable or better results without a $50 to $150 gadget.
Skip the Soap and Commercial Washes
The FDA specifically recommends against washing produce with soap, dish detergent, or commercial produce washes. Fruits and vegetables are porous, and soap residues can be absorbed into the flesh even after thorough rinsing. The safety of residues left behind by commercial produce sprays hasn’t been established, and their effectiveness hasn’t been verified by regulators. Stick with water and baking soda.
Which Produce Needs the Most Attention
Not all fruits and vegetables carry the same pesticide load. The Environmental Working Group’s 2025 analysis of 47 common items identified the most contaminated produce:
- Highest residues: Spinach, strawberries, kale, collard and mustard greens, grapes, peaches, cherries, nectarines, pears, apples, blackberries, blueberries, and potatoes
- Also notable: Bell and hot peppers, green beans
If you’re going to invest extra time in washing, these are the items to focus on. A quick rinse under running water is fine for thick-skinned produce like avocados, bananas, or melons (though you should still rinse these before cutting, since a knife can drag surface contaminants into the flesh).
A Simple Routine That Covers Most Bases
For leafy greens and berries, rinse thoroughly under cool running water, using your hands to gently agitate leaves or turn berries. For firm fruits and root vegetables, scrub under running water with a clean brush. When you have time and want the deepest clean, soak firm produce in a baking soda solution (one teaspoon per two cups of water) for 12 to 15 minutes, then rinse. For items on the high-residue list that you eat with the skin on, consider peeling as a simple backup measure. Dry everything with a clean towel or paper towel afterward, since this removes any remaining loosened residues.