18 Everyday Produce Items You Must Peel or Avoid

7. Peaches — Peel for lower exposure and smoother texture

Peel to reduce surface exposure; use blanching for easy removal. Like nectarines, peaches have fuzzy skin that can trap residues and be difficult to clean thoroughly. To peel quickly without losing much flesh, score an X on the blossom end, blanch in boiling water for about 30 seconds, then cool in ice water so the skin slips right off. This technique keeps more fruit edible than careful paring alone and reduces wasted flesh, which is especially helpful when shopping on a limited budget. For older adults who prefer minimal stove use, a sharp paring knife used carefully will still remove most of the skin in a few strokes. Store ripe peaches in the fridge and eat within a couple of days; the delicate flesh spoils fast, so buying smaller amounts can save money and reduce food waste.

8. Cherries — Rinse well or choose organic for frequent consumption

Rinse thoroughly; buy organic if cherries are a regular treat. Cherries are tiny and frequently included on high-residue lists, making them tricky to clean by simple rinsing alone. A thorough rinse in cool water, with gentle agitation, reduces surface residues and removes dust and soil. If cherries are a regular part of your diet and your grocery budget allows, purchasing organic can reduce your exposure without sacrificing the bright flavor that makes cherries such a satisfying snack. For more economical use, buy conventional cherries when discounted and freeze half for smoothies or recipes to avoid immediate spoilage, which is a common source of wasted cost. Removing stems and pits before storing can also help cherries stay fresher for those who like ready-to-eat fruit on hand.