Baking Soda Washes Can Cut Fruit Pesticide Residues by Up to 96%, Outperforming Vinegar and Plain Water

A bowl of fruit can look spotless and still carry traces of its journey, from orchard dust to the protective coatings and residues that help produce survive transport. That unease is partly why baking soda washes have gone viral, promising a cleaner bite with little more than pantry staples and a few minutes at the sink. But the real question is quieter and more useful: when it comes to pesticides on produce, what can a simple wash actually change, and where does its power stop?

Baking Soda Washing, Explained

Washing produce matters for more than appearance. Fruits and vegetables can carry soil and dust, and depending on growing and handling conditions, microbes such as Salmonella, E. coli, or Listeria can also contaminate surfaces. The CDC’s basic guidance is consistent: wash produce thoroughly under running water before preparing or eating it.

Baking soda is getting attention mainly for pesticide residue on the surface of conventionally grown produce. A 2017 University of Massachusetts study found that soaking apples for 15 minutes in a 1% baking soda solution, then rinsing with clean water, removed two common pesticides from the surface more effectively than water alone. The same research also underscored an important limit: some pesticide designed to be absorbed (thiabendazole) still remained within the peel, and even a pesticide intended to stay on the surface (phosmet) showed some penetration.

A smaller, practical comparison described in the provided references tested grapes using pesticide detection cards that flag certain pesticide classes. Only the grapes treated with a baking soda solution produced the “low-to-no residue” color change, while vinegar solution and plain running water did not show the same result.

The chemistry is plausible. Many pesticides are less stable at alkaline pH, and baking soda makes wash water mildly alkaline, helping break down certain residues so they can rinse away. Still, it is not a universal fix, and it cannot reliably remove pesticides that have moved beneath the surface.

How to Use a Baking Soda Wash Without Damaging Produce

A baking soda wash is simple, but results depend on contact time, concentration, and the type of produce. Most guidance centers on a brief swish plus a short soak, followed by a thorough rinse.

Common ratios include the formula used in the referenced testing: about 2 teaspoons of baking soda per 1 quart of water, with a 15-minute soak for sturdier produce. Arm and Hammer suggests a similar approach at a smaller scale: 1 teaspoon per 2 cups of cold water, swishing first and then soaking for 12 to 15 minutes. After soaking, rinse well under cool running water.

Food innovation chef Sarah House of Bob’s Red Mill emphasizes the basics of finish and storage: baking soda “helps to remove any residue left on the exterior of produce,” and “recommend rinsing in cool, clean water before drying and storing.” Drying matters because moisture can encourage bacterial growth during storage.

Not every fruit or vegetable benefits from a long soak. Because baking soda creates an alkaline environment, delicate skins can start to break down if left too long. Firmer, smooth-skinned items tend to hold up best, such as apples, pears, and some melons or squash. More fragile produce, including berries and tender leafy greens, may do better with a shorter swish and rinse rather than an extended soak.

Avoid washing produce with soap or household detergents. The FDA cautions that produce is porous and cleaners can be absorbed even after rinsing, which can lead to illness. For most kitchens, the safest routine is: brief baking soda wash when desired, thorough water rinse, and careful drying before eating or storing.

Baking Soda vs. Vinegar vs. Water, What “More Effective” Looks Like

Not all produce-washing methods perform the same when the goal is lowering pesticide residue on the surface. In the provided comparisons, baking soda consistently comes out ahead of vinegar and plain water, but the size of the advantage depends on the pesticide type and how the test is run.

In a hands-on experiment described in the references, grapes were treated four ways: a 15-minute soak in a baking soda solution, a quick 30-second swirl in the same solution, a vinegar-and-water mist (3 parts water to 1 part vinegar), and a rinse under cold running water. Pesticide detection cards were then used to assess residue in the soak water. Only the baking soda treated grapes produced the “low-to-no residue” color change, while vinegar and water did not show the same result.

Broader research summarized in the references points to a similar pattern in percentages. Studies have found baking soda washes can reduce pesticide residues by roughly 66.7% to 98.9%, while tap water alone can reduce residues by about 26.7% to 62.9%. That gap helps explain why baking soda has become a popular add-on for people trying to reduce surface residues more aggressively than rinsing alone.

Still, it is worth keeping expectations realistic. Simple at-home testing tools typically detect certain pesticide classes rather than identifying every possible compound, and a strong result on surface residue does not mean pesticides inside or under the peel are removed. Vinegar may help with general cleaning, but based on the provided material, it does not appear to match baking soda for breaking down or dislodging some common pesticide residues.

What Baking Soda Cannot Remove

A baking soda wash can be useful, but it has clear limits that are easy to miss in social media demonstrations. The most important is that washing primarily affects what is on the outside of produce. It does not reliably remove pesticides that are designed to be absorbed into the fruit or applied in ways that end up inside the peel.

The University of Massachusetts research cited in the references illustrates this distinction. After a 15-minute soak in a 1% baking soda solution, two pesticides were removed from the surface of apples more effectively than water alone, yet some residue remained within the peel. One of those pesticides, thiabendazole, is designed to be absorbed, and about 20% remained in the peel after the soak. Even phosmet, which is intended to stay on the surface, showed some penetration, with 4.4% remaining after washing. In other words, “cleaner” does not mean “chemically blank,” especially for produce with skins that can absorb compounds.

It is also important not to confuse pesticide reduction with food safety. A baking soda soak is not a disinfecting step, and it is not a substitute for safe handling. Produce can pick up harmful bacteria through soil or water contamination, and no wash method can guarantee elimination of pathogens. That is one reason public health guidance continues to emphasize thorough washing under running water and careful storage practices.

Finally, washing methods cannot address broader exposure concerns for people who want to minimize pesticides overall. If reducing pesticide use is the priority, sourcing choices may matter as much as kitchen technique, including buying organic or purchasing from growers who use fewer or no pesticides, when feasible.

A Practical Way to Make Produce Washing a Habit

The most reliable baseline is also the simplest: thorough washing under running water, as the CDC advises. For households wanting an extra step, a baking soda wash can be used selectively on sturdy, smooth-skinned produce, using a short swish and an optional 12 to 15 minute soak, then rinsing well. More delicate items often fare better with a quicker swish and rinse to avoid softening. Soap and household detergents stay off the list, since the FDA warns produce can absorb them even after rinsing, which can cause illness.

The bigger picture is that no sink routine can guarantee removal of every pesticide, especially those that move into or beneath the peel. At the same time, USDA monitoring through the Pesticide Data Program has consistently found that when residues are detected, they are generally below levels considered harmful to consumers. That context supports a middle path: consistent rinsing for everyday use, plus baking soda soaks when time and produce type make it practical.

When lowering pesticide exposure is a priority, washing works best alongside sourcing choices. Buying organic when possible, or choosing growers known for minimal pesticide use, reduces reliance on any single kitchen method. Put together, a simple rinse-first habit, occasional baking soda washes for the right produce, and thoughtful purchasing can meaningfully cut surface residue without turning produce prep into an all-or-nothing project.

Source:

1. Yang, T., Doherty, J., Zhao, B., Kinchla, A. J., Clark, J. M., & He, L. (2017). Effectiveness of commercial and homemade washing agents in removing pesticide residues on and in apples. Journal of Agricultural and Food Chemistry, 65(44), 9744–9752. https://doi.org/10.1021/acs.jafc.7b03118