For their nutrients and fiber, leave peels on the fruit when you can. However, if the fruit was not organically grown, there is a chance the skin or rind contains pesticide residue. Apples may have been sprayed up to a dozen times before reaching the supermarketΓÇöand then given a coat of wax in storage. Pears, peaches, and citrus fruits may also have been waxed. Apart from their cosmetic glow, edible waxes seal in moisture, which retards spoilage and helps protect fruit in shipping and handling. Waxes also seal in any fungicide or pesticide residue present. Federal law requires markets to post notice of waxed produce, but posting is on the honor system, since there are no funds to enforce the law. Washing with soap or detergent does not remove the wax. If a child is going to eat the fruit or if your diet is rich in fiber, peel waxed fruit, then wash it in clear water. Peeling removes all the fungicide or pesticide residue from apricots, bananas, and pears. Washing in water containing a mild dishwashing detergent can eliminate at least 30 percent of residue. When a child will be eating nonorganically grown berries and fruits that cannot be peeled, wash the fruit in a pint of water containing a few drops of pure soap, then rinse thoroughly.
Wait to rinse fruits until just before serving. The moist tissues of fruit are susceptible to molds, so during storage they must be kept as dry as possible. Virtually all fresh fruits lose their flavor rapidly when soaked in water, so always rinse them quickly and gently and dry at once.
To peel by blanching: Apricots, peaches, nectarines, plums, and other fruits with loosely attached skins can be peeled by blanching the way you peel tomatoes. Dip the fruit in boiling water for 20 to 60 seconds, depending on the size and density of the fruit, lift out and drop in cold water to cool, then slip off the skin. The skin of underripe fruit may not come off so easilyΓÇöeither return it to the boiling water for another minute or remove the skin with a vegetable peeler. To avoid discoloration, use sharp serrated stainless-steel knives when working with fruit.
When exposed to air, the flesh of apples, apricots, avocados, bananas, peaches, nectarines, pears, some yellow plums, and quinces turns brown. The fruit may not darken immediately, and if you work quickly, often no treatment is needed. If you are interrupted after treating the fruit, wrap it airtight in plastic wrap and refrigerate. Here are two solutions to help prevent fruit from browning: Sprinkle lemon, orange, lime, grapefruit, or pineapple juice over the fruit and gently toss to coat all surfaces; or mix in a bowl 1/2 to 1 tablespoon lemon juice or white vinegar for every quart of waterΓÇöamounts are not crucialΓÇöand add the fruit directly to the water as you peel and cut it. Rinse the pieces in cold water within 20 minutes and shake or pat dry.
