According to the Environmental Working Group (EWG), consumers can reduce their pesticide exposure by 80% by avoiding the most contaminated fruits and vegetables and eating only the cleanest.

- Grapes                                     – Celery

- Carrots                                    – Nectarines

- Pears                                       – Strawberries

- Peaches                                   – Cherries

- Apples                                     – Kale

- Sweet Bell Peppers               – Leafy Greens