1
Avocados: Avocados have a thick, protective skin that makes pesticide penetration unlikely, so conventional avocados are generally considered safe.
2
Bananas: Bananas have a thick peel that protects the fruit from pesticide residues, so organic bananas may not be necessary.
3
Onions: Onions have multiple layers of protective skin that make them less susceptible to pesticide residues, so conventional onions are typically safe.
4
Sweet Corn: Sweet corn has a protective husk that shields the kernels from pesticide exposure, making organic sweet corn less essential.
5
Pineapples: Pineapples have a thick, spiky skin that provides protection from pesticides, so conventional pineapples are considered safe.
6
Mangoes: Mangoes have a tough outer skin that protects the fruit from pesticide residues, so organic mangoes may not be needed.
7
Papayas: Papayas have a thick skin that protects the fruit from pesticide residues, making organic papayas less necessary.
8
Kiwi: Kiwis have a fuzzy skin that provides protection from pesticides, so organic kiwis may not be essential.
9
Cabbage: Cabbage has tightly packed leaves that are less prone to pesticide residues, so conventional cabbage is generally safe to consume.
10
Cauliflower: Cauliflower has a protective outer layer that helps shield it from pesticide residues, making organic cauliflower less necessary.