Mangoes, litchis and watermelon: Easy kitchen tricks to remove pesticides naturally

Consumption of fruits increases during the summer season. Seasonal fruits rich in water, fibre and Vitamin C help keep the body cool, refreshed and better protected against several heat-related illnesses.

Markets are filled with seasonal produce, from the king of fruits, mango, to watermelon and the queen of fruits, litchi. Large quantities arrive from different parts of India, including Ratnagiri and West Bengal, which are known for their mango varieties, while Muzaffarpur is famous for litchi production.

These fruits are widely used in shakes, juices, desserts and ice creams, offering much-needed relief during the summer heat. However, concerns about pesticides and harmful chemicals remain common. Buyers often ask vendors whether fruits are naturally ripened or chemically treated. Many also rub the fruit's surface to check for added colours.

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Amid these concerns, experts say there are several simple ways to remove surface-level pesticide residues at home. These methods can help make summer fruits safer to consume without taking away the enjoyment of the season.

While fruits and vegetables often appear clean when purchased, traces of pesticide residue, dust and bacteria may still remain on their surface. Experts and official dietary guidelines suggest following these easy cleaning methods before eating them.

1. Never eat fruits without washing them

According to guidelines issued by the Indian Council of Medical Research (ICMR), all fruits and vegetables should be washed thoroughly before consumption.

Washing is the first and most important step in reducing pesticide residues. The ICMR notes that about 75-80 per cent of pesticide residues can be removed through washing with cold water. Rinsing fruits under clean running water, preferably drinking water, helps remove pesticide residues, dust and surface-level germs.

2. Use a saltwater wash

Experts recommend washing fruits and vegetables in a 2 per cent salt water solution to remove most contact pesticide residues present on the surface.

Soak fruits in salt water for a few minutes and then rinse them thoroughly with clean water. This method can help remove residues and external contaminants from fruits such as mangoes and litchis.

3. Peel when possible

The ICMR states that contact pesticides present on the surface of fruits and vegetables can be reduced through peeling.

For fruits such as mangoes, litchis and watermelon, where the peel is generally discarded, peeling can help minimise exposure to surface residues. If mangoes are consumed with the peel, they should be washed thoroughly beforehand.

4. Try a baking soda wash

Another commonly recommended method is soaking fruits and vegetables in a baking soda solution.

The Department of Food Safety, Delhi, advises using baking soda or lemon for cleaning produce. Mix 2 tablespoons of baking soda with 1 cup (250 ml) of water and pour it into a spray bottle. Spray the fruits or vegetables, leave the solution on for 5-10 minutes, and then rinse thoroughly with clean water.

5. Use a lemon or vinegar solution

Lemon and vinegar are also widely used to help clean fruits and vegetables.

Mix 1 tablespoon of lemon juice, 2 tablespoons of white vinegar and 1 cup (250 ml) of water in a spray bottle. Spray the mixture on the fruits or vegetables, leave it for a few minutes and rinse well. Alternatively, fruits can be soaked in the solution before washing. This method may help remove dirt and reduce surface pesticide residues.

Apart from household cleaning methods, experts also advise consumers to use organic and clinically tested produce-cleaning solutions available in the market.