18 Everyday Produce Items You Must Peel or Avoid

11. Celery — Trim, wash deeply, or buy organic

Trim and wash the stalks thoroughly; consider organic if you eat celery often. Celery has long, narrow stalks and ribbed surfaces that can trap residues and dirt; thorough cleaning reduces this risk significantly. Slice off the base and any outer, rubbery stalks, then cut the remaining stalks into sections and soak them in cool water to let grit settle out. A final rinse under running water and drying on a towel gets celery ready for snacking or cooking. For older adults watching time, pre-cut celery sticks are convenient but check packaging dates to avoid paying more for product that spoils quickly. Celery freezes poorly for raw use, so buy smaller quantities and use it in soups or stir-fries if you can’t finish fresh stalks within a few days.

12. Potatoes — Peel to remove soil residues and post-harvest treatments

Peel or scrub well; peeling reduces soil and storage-treatment residues. Potatoes grow underground and can carry soil particles and surface residues that remain after washing; they were included in recent high-residue lists, prompting many to prefer peeling. Use a stiff brush under running water to remove dirt, or peel with a sturdy peeler when you want extra assurance. Keep in mind that potato skins hold fiber and nutrients, so weigh the benefit of peeling against losing those nutrients when you can, perhaps reserving peeled potatoes for dishes where texture is important. For older adults, batch‑peel potatoes and store them in water in the fridge briefly to save prep time for the week. Store potatoes in a cool, dark place to keep them from sprouting and to extend their usable life, which helps stretch food dollars.