The simplest way to distinguish whether fruit contains chemicals or not

1. Avocado

When eating avocado, many people feel a bitter taste and think that it is because the avocado is scraped too close to the skin, so it is bitter.

Naturally ripened avocado:No matter how closely you scrape it, you still won't feel any bitterness when you eat it. On the contrary, the meat on the outside is very fatty and rich.

Ripe avocado:Avocados taste bitter because they are forced to ripen (using chemicals to force the avocado to ripen).

2. Rambutan

Rambutan is a typical fruit that wilts very quickly. Usually, the wilting process of rambutan happens very quickly, just a few hours after being cut from the tree.

Untreated rambutan:The fruit has strong and fresh green beard, and is still not wilted after 2-3 days.

Rambutan sprayed with pesticides:It will ripen very early but wither quickly. The way to recognize rambutans that have been sprayed with pesticides is that the branches and leaves are fresh and green but the hairs on the fruit are withered and wrinkled.

3. Durian

By looking at its stem and thorns, it is easy to tell if it is forced ripe or naturally ripe.

Naturally ripened durian:Fresh stems and thorns, pick them up and smell them to feel the natural fragrance.

Ripe durian:Withered fruit stems, bruised thorns, and old, dark color are fruits that were cut from the tree when they were still young.

4. Dragon fruit

Dragon fruit is a fruit grown a lot in Binh Thuan and many other provinces across the country due to the success of many dragon fruit growers before, it is the first fruit to successfully penetrate the very demanding market of the United States. Not only that, this fruit is also very delicious, has a sweet taste and is good for health.

Naturally ripened dragon fruit:Thin skin, dark red body, beautiful colored spines, rich and delicious flavor.

Dragon fruit ripened by chemicals:Thick skin, light red body, withered spines, bland taste.

5. Papaya

Naturally ripened papaya:Long fruit, heavy in hand, ripe, soft, stem still sticky with sap. Sweet and aromatic, thick flesh and few seeds.

Medicinal papaya:It has a golden yellow color, smooth and hard skin. When pressed, it does not give way. When peeled, you will see that the fruit has a lot of sap. When eaten, the flesh is tough, not soft and not sweet.

6. Banana

For profit, sellers often want to keep bananas fresh for a long time and therefore soak them in toxic chemicals. Naturally ripe banana peels are usually shiny yellow, very eye-catching, when held in the hand feel like there is a layer of powder on the outside, the stem is green, the core is black, many fruits also have white or green-brown spots due to contact with calcium carbide.

You should choose bunches of bananas that are sparsely ripe, meaning the fruit is ripe, green and although the color is not very pretty, it will never taste astringent and unpleasant like chemically pickled bananas. The peel often has black dots.

7. Mangosteen

The difference between forced ripened mangosteen and natural mangosteen is in the stem.

Naturally ripened mangosteen:The stem is very fresh, ripe in patches, has a sweet taste that stimulates the taste buds.

Mangosteen ripened by medicine:The stem is dark black, not fresh, and tastes bland or very sour.

8. Orange

Currently on the market there are many types of oranges that are cut down early and soaked in ripening chemicals while still on the tree, and when they reach the seller they are soaked in preservatives. Therefore, if you do not know how to identify chemically soaked oranges and tangerines, it will harm your whole family if you love this fruit.

Normally ripe oranges:Has a very fresh stem, round and full fruit, large oil spots on the skin, ripening in patches from the stem down.

Oranges ripened by chemical soaking:Will give a light yellow color evenly throughout the fruit, withered stem, very small oil-producing nodes.

PLO