13 Everyday Produce Items You Must Peel or Avoid

3. Kale & Collards — Remove outer leaves and wash well

Trim outer leaves and wash thoroughly; consider organic for regular consumption. Kale and collard greens are sturdy and often rank among leafy vegetables with surface residues according to surveys (EWG 2025). Their thick leaves can hide grit and residues in the ribs and folds, so remove the outermost leaves if they're damaged or dirty. To clean, stack a few leaves, roll them, slice into ribbons, and soak in a large bowl of cool water; agitate gently so trapped particles sink to the bottom and then lift the greens out. This technique reduces the need for harsh scrubbing while keeping most nutrients intact. For older adults with limited time, pre-chopping and storing portions in the fridge after washing can save preparation time later in the week. When cooking, quick steaming or sautéing preserves flavor and makes leaves easier to eat without losing much of the nutritional value.

4. Nectarines — Peel when you want to reduce exposure

Peel to remove surface residues and wax; buy organic if peeling feels wasteful. Nectarines have thin, often residue-prone skin that can hold onto pesticides and waxes applied after harvest. Peeling is a straightforward way to lower exposure, and the fruit inside remains juicy and nutritious after removing the outer layer. If you dislike wasting the peel, try a hot-water blanch: dip the fruit in boiling water for about 20–30 seconds, then cool in ice water so the skin slips off easily—this minimizes waste and keeps the flesh intact. For older adults mindful of kitchen effort, a paring knife gently removes the skin in a few targeted strokes without needing a full blanching step. Store unpeeled nectarines at room temperature until ripe, then refrigerate to preserve freshness and reduce spoilage after peeling.