18 Everyday Produce Items You Must Peel or Avoid

17. Green Beans (Snap Beans) — Blanch and Discard Water

Green beans are highly susceptible to multiple pesticide applications during their long growing season. Since peeling is impossible, a simple blanching process reduces exposure while making them easier to digest. Drop the beans into boiling water for 1-2 minutes, then quickly scoop them out into ice water (or a colander under cold water). Discard the boiling water; the blanching helps release some surface and slightly systemic residues. You can then quickly sauté, steam, or eat them raw. This quick, low-effort method gives you clean beans and improves their texture for older adults, making them tender yet crisp.

18. Onions and Garlic — Trim Outer Layers Generously

Onions and garlic are generally considered safer due to their thick, protective outer skins, but the risk lies in soil-borne contaminants and post-harvest treatments that settle on the outermost layers. To minimize exposure with minimal effort, simply trim and peel away two to three layers of the papery skin, instead of just one. Discard the outermost firm layer entirely. This ensures you remove soil-bound residues that may have penetrated the thin layers of the bulb, especially near the neck and root ends. This habit adds seconds to prep time while maximizing the cleanliness of these versatile, heart-healthy staples.