18 Everyday Produce Items You Must Peel or Avoid

15. Bell Peppers (The Inside Trick) — Rinse Out Seed Ribs Deeply

While the exterior skin of bell peppers can carry residues, the inside often harbors unseen residues and debris trapped within the white seed ribs (placenta). These fibrous ribs are often coated in wax or film and can concentrate residues from the plant's internal systems. When preparing peppers, wash the entire pepper, then carefully remove the entire core and seeds. Next, vigorously rinse the inside cavity, especially the white ribs, under running water. This low-effort interior cleaning ensures you remove residues and prevents the spread of any lingering contaminants onto the edible flesh during slicing. Store peppers in a dry bag to maintain crispness and reduce spoilage.

16. Mangos — Use a Separate Cutting Method

Mangos have thick skin, but many are treated with fungicides and insecticides. The risk isn't eating the peel, but transferring residues from the exterior to the flesh when slicing. Wash the mango thoroughly first. Crucially, cut the fruit on a cutting board, then immediately flip the board or use a separate, clean knife to slice and remove the edible flesh. This prevents the knife that sliced the skin from carrying exterior residues into the sweet interior flesh. For older adults, this small, mindful adjustment in cutting technique adds zero prep time but significantly reduces the potential for cross-contamination.