These Are the 12 Most Contaminated Fruits and Vegetables, According to the EWG

Fruits and vegetables are the MVPs of your diet thanks to their vitamins, minerals, and health-boosting nutrients. However, despite their impressive nutritional profiles, some produce carry high concentrations of pesticide residue that can negate those benefits. Fortunately, the Environmental Working Group’s (EWG) 2025 Shopper’s Guide to Pesticides in Produce ranks fruits and vegetables according to their pesticide residue levels, helping you make informed choices about what to buy and eat. 

Quick primer: Pesticides are substances (or mixtures of substances) used to kill or control pests, including insects, weeds, fungi, and rodents. They are commonly used to protect the agriculture of fruits and vegetables and to repel unwanted organisms that may carry disease. The chemicals are applied when growing produce or after it is harvested, though many pesticides remain on items when they reach your kitchen.

Pesticides are used to protect crops, but they can be notably harmful to human health. Research suggests that pesticides may disrupt hormones, affect fertility, reduce ovarian function, and diminish sperm quality. They may also increase the risk of breast cancer, type 2 diabetes, and cardiovascular disease. 

Given the facts, it is crucial to reduce your exposure to pesticides, says EWG Vice President for Science Alexis Temkin, PhD. “The EWG’s Shopper’s Guide is a tool to inform consumers and help them with their produce shopping choices, with the goal of a diet rich in more fruits and vegetables but low in pesticide residue,” she says. 

To simplify grocery shopping, the EWG created the Clean Fifteen, representing items with the least pesticide residue, and the Dirty Dozen, which represents produce with the highest residue. The guide has been published since 2004, but this year’s edition not only examines the number, presence, and amount of pesticides on produce, but also evaluates their toxicity to humans, Temkin says. 

Here’s a closer look at the EWG’s Shopper’s Guide results, along with tips on how to effectively reduce your risk of pesticide exposure. 

Understanding the EWG’s Shopper’s Guide to Pesticides in Produce

The EWG Shopper’s Guide evaluated data from pesticide residue tests conducted by the United States Department of Agriculture (USDA) on more than 53,000 samples of 47 fruits and vegetables, Temkin says. Prior to testing, all produce samples were washed for 15 to 20 seconds under running water, and inedible peels — such as those on citrus and bananas — were removed, she explains. 

Even after this preparation, traces of 256 pesticides were still found on all the tested fruits and vegetables. Consequently, the EWG categorizes fruits and vegetables into two groups — Clean Fifteen and Dirty Dozen — based on pesticide toxicity, as well as their detected frequency and concentrations. 

Which pesticides were found on the produce?

According to the EWG’s analysis of the USDA data, the following pesticides were found on the 47 fruits and vegetables tested. 

Fungicides: Fungicides such as pyrimethanil and fludioxonil are specifically designed to control or eliminate fungal diseases. 

Pyrethroids: Pyrethroids, such as permethrin and cypermethrin, are synthetic pesticides developed to repel pests, including mosquitoes, flies, gnats, spiders, and ants. 

Neonicotinoids: Neonicotinoids, such as acetamiprid and imidacloprid, are similar to nicotine (a naturally occurring insecticide) and are designed to manage pests and insects, including aphids, whiteflies, and mealybugs.

EWG’s 2025 Clean Fifteen 

Nearly 60% of Clean Fifteen fruits and vegetables showed no detectable pesticide residue, and only 16% of samples contained residues of two or more pesticides. No sample from the top six Clean Fifteen items (pineapple, sweet corn, avocado, papaya, onion, and sweet peas) had residues of more than three pesticides. Bananas, a new member of the Clean Fifteen list, also had one of the lowest overall pesticide toxicity levels among the tested fruits and vegetables.

The following 15 types of produce had the lowest pesticide residue levels of all 47 types sampled, according to the EWG’s analysis of the most recent USDA data. 

1. Pineapple 
2. Sweet corn (fresh and frozen)
3. Avocados 
4. Papaya 
5. Onions 
6. Sweet peas (frozen)
7. Asparagus 
8. Cabbage 
9. Watermelon 
10. Cauliflower 
11. Bananas 
12. Mangoes 
13. Carrots 
14. Mushrooms 
15. Kiwi 

EWG’s 2025 Dirty Dozen 

Pesticides were found on 96% of samples from all 12 types of produce. A total of 203 pesticides were detected on the Dirty Dozen, with samples of every type of produce (except cherries) showing more than 50 pesticides. Every item, except for potatoes, had an average of four or more pesticides detected in individual samples, while potatoes averaged two.

Of the 47 items tested, the following 12 fruits and vegetables were found to be the most contaminated with pesticides, according to the EWG’s analysis of the latest USDA data. 

1. Spinach 
2. Strawberries 
3. Kale, collard, and mustard greens 
4. Grapes 
5. Peaches 
6. Cherries 
7. Nectarines 
8. Pears 
9. Apples 
10.  Blackberries 
11. Blueberries 
12. Potatoes

***Bell peppers, hot peppers, and green beans were also included on the Dirty Dozen list due to their overall pesticide toxicity. 

How to mitigate pesticide risk 

“First and foremost, we want to make sure shoppers are getting lots of fruits and vegetables into their diet, whether that is conventionally or organically grown,” Temkin says.

To reduce pesticide exposure, Temkin recommends buying either organic or conventional versions of produce (fresh or frozen) from the Clean Fifteen list, as well as organic versions of items on the Dirty Dozen whenever possible.

You do not have to avoid eating foods listed in the Dirty Dozen, organic options just have lower pesticide residue, Temkin says. This is because research found organic produce has lower exposure to synthetic pesticides. 

Furthermore, all produce should be thoroughly washed for at least 15 seconds under running water before consuming. Although water does not eliminate all pesticide residue, Temkin says it significantly decreases the amount of pesticides while also removing dirt, debris, and potentially harmful bacteria.