The Dirty Dozen 2026: pesticide residues on fruits and vegetables

Every year, the Environmental Working Group (EWG) publishes its “Dirty Dozen” list, highlighting fruits and vegetables that have been found to have the highest levels of pesticide residues in US testing. The latest 2026 report is based on tens of thousands of samples from the US Department of Agriculture and offers a useful reference point for consumers wanting to minimise their exposure to potentially harmful chemicals.

While this data is US-based, patterns are similar in European monitoring by EFSA in the EU and the UK’s pesticide residue surveillance programme. Although regulatory limits differ, certain crops consistently show higher residue levels across all regions.

The 2026 Dirty Dozen

The latest list includes:

Spinach, kale and leafy greens; strawberries; grapes; nectarines; peaches; cherries; apples; pears; blueberries; blackberries; and potatoes.

These foods tend to have higher residue levels due to factors such as pest vulnerability, thin skins, and high consumption of fungicides or insecticides during production.

Where organic is most worth prioritising

The key message is that fruits and vegetables are an essential part of a healthy diet but, particularly where pesticide residues are typically higher, organic is a better choice if you can afford it. These foods are generally worth buying organic if your budget allows:

• Strawberries – consistently among the highest residue fruits in multiple monitoring systems

• Leafy greens (spinach, kale, salad leaves) – high surface area and frequent pesticide use

• Grapes, apples, pears – commonly treated crops with multiple residues detected

• Stone fruits (peaches, nectarines, cherries) – delicate skin and high spray usage

• Berries (blueberries, blackberries) – increasingly flagged in recent monitoring

These foods are also usually eaten raw, meaning there is no cooking step to reduce residues.

Where conventional is generally a reasonable choice

In both European and US datasets, certain crops consistently test low for pesticide residues, often because of thicker skins or growing methods:

• Avocados

• Onions

• Cabbage

• Cauliflower

• Sweetcorn

• Asparagus

• Pineapple

• Mango

• Frozen peas

Choosing conventional versions of these foods is typically considered low risk from a residue perspective.

A European perspective: regulatory differences

It’s important to put this into context. The EU and the UK both operate stricter pesticide approval systems than the US. Many substances permitted in American agriculture are banned in Europe.

This means the absolute risk profile is not identical, but the relative differences between crops remain useful. Strawberries, leafy greens, and apples still tend to sit higher in residue rankings across regions.

Wash Produce To Reduce Pesticide Residues

A simple way to reduce pesticide residues is to soak produce in a bicarbonate of soda solution. 10g for every litre of water works best. Leave for 12-15 minutes, gently rub the surface of the fruit or vegetable, then rinse thoroughly. For delicate leaves like spinach and lettuce, a shorter soak is better.

Whether you’re grocery shopping in Paris, London, or New York, the goal is the same: increase your consumption of plant foods, reduce unnecessary pesticide exposure where practical, and enjoy home-cooked meals.