A recent report has raised concerns about the presence of pesticide residues on many conventionally grown fruits and vegetables commonly found in grocery stores.
According to the latest 2025 Shopper’s Guide to Pesticides in Produce from the Environmental Working Group (EWG), a health advocacy nonprofit, a wide range of everyday produce items—including strawberries, spinach, kale, grapes, and peaches—carry detectable levels of chemical pesticides.
The findings have prompted renewed discussion about how consumers can minimize their exposure to potentially harmful substances in their diets.
Inside the EWG’s Annual ‘Dirty Dozen’ List
The EWG has been releasing this annual guide for more than 20 years, analyzing government-collected food safety data to determine which fruits and vegetables carry the highest levels of pesticide residue. The latest report highlights that 96 percent of samples taken from 12 popular nonorganic produce items contained measurable amounts of 203 different pesticides.
Even more alarming, nearly all of the produce included in this year’s Dirty Dozen list—with the exception of cherries—had more than 50 different pesticide residues on a single sample.
“For people who want to reduce their exposure to pesticide residues, we recommend opting for organic versions of items on the Dirty Dozen,” advises Dayna de Montagnac, MPH, an associate scientist at the Environmental Working Group.
How the List Is Compiled
To develop the list, EWG evaluated produce samples using four key criteria:
- The percentage of samples testing positive for at least one pesticide
- The average number of different pesticides detected per sample
- The average total concentration of pesticides on each item
- The overall toxicity of the pesticides found on the crop
This year saw a few changes, with blackberries and potatoes added to the list, while tomatoes and winter squash fell off.
The 2025 Dirty Dozen Rankings
Ranked from highest to lowest pesticide contamination, the Dirty Dozen for 2025 includes:
- Spinach
- Strawberries
- Kale, collards, and mustard greens
- Grapes
- Peaches
- Cherries
- Nectarines
- Pears
- Apples
- Blackberries
- Blueberries
- Potatoes
The report also singled out produce with the highest pesticide concentration and toxicity levels, naming green beans, spinach, bell and hot peppers, and kale, collard, and mustard greens as the worst offenders in this regard.
The ‘Clean Fifteen’: Low-Residue Alternatives
On a more reassuring note, the EWG also compiles a Clean Fifteen list, featuring produce items that consistently test for little to no pesticide residues, even when grown conventionally. This can help consumers make informed choices when organic options aren’t available or affordable.
The 2025 Clean Fifteen list includes:
- Pineapple
- Sweet corn
- Avocados
- Papaya
- Onions
- Frozen sweet peas
- Asparagus
- Cabbage
- Watermelon
- Cauliflower
- Bananas
- Mangoes
- Carrots
- Mushrooms
- Kiwi
New additions to the Clean Fifteen this year are cauliflower and bananas, while sweet potatoes dropped off the list.
Should You Avoid Conventionally Grown Produce?
While the report may be alarming to some, health experts stress that it’s still vital to consume a diet rich in fruits and vegetables, regardless of whether they’re grown organically or conventionally. Decades of nutritional research support the numerous health benefits of eating a wide variety of plant-based foods.
“There are decades of nutrition studies verifying the importance of a produce-rich diet in preventing diseases, improving physical and mental health, and increasing lifespan,” says Teresa Thorne, executive director of the Alliance for Food and Farming, a group representing both organic and conventional growers.
Thorne also notes, “Most of these studies showing proven health benefits of increased fruit and vegetable consumption were conducted using conventionally grown produce.”
According to the U.S. Department of Agriculture, adults should aim to eat around 2 cups of fruit and 2.5 cups of vegetables daily as part of a healthy eating pattern.
Practical Steps to Reduce Pesticide Exposure
If you’re concerned about pesticide residues on your produce, there are several effective ways to limit your exposure without cutting out fruits and vegetables altogether. The National Pesticide Information Center, a collaboration between Oregon State University and the U.S. Environmental Protection Agency (EPA), recommends the following safety practices:
- Incorporate a variety of fruits and vegetables in your meals to reduce the risk of high exposure to any single pesticide
- Thoroughly wash all produce under running water—this includes organic items and those you plan to peel
- Avoid soaking produce in standing water, as running water is more effective for removing residues
- Dry fruits and vegetables with a clean cloth or paper towel after washing
- Use a scrub brush on firm produce like melons and potatoes
- Peel produce when possible, and discard outer leaves of leafy greens like lettuce
For those seeking extra reassurance, particularly when it comes to items on the Dirty Dozen list, environmental health experts recommend a balanced, mindful approach.
“Consider the approach of buying organic for high-risk produce, washing thoroughly, and peeling when appropriate,” advises Luz Claudio, PhD, professor of environmental medicine and public health at the Icahn School of Medicine at Mount Sinai in New York City.
Final Thoughts
The EWG’s 2025 Shopper’s Guide to Pesticides in Produce offers valuable insights for consumers seeking to make informed choices about their diets. While it’s impossible to completely avoid pesticide residues, adopting simple kitchen practices and selecting organic options for certain high-risk items can go a long way in reducing exposure.
At the same time, experts unanimously agree that the overall health benefits of a fruit- and vegetable-rich diet far outweigh the potential risks associated with pesticide residues, making fresh produce a crucial component of long-term wellness.