To maximize your organic food dollar, the Environmental Working Group, a nonprofit organization based in Washington, D.C., recommends going organic on the “dirty dozen” — types of produce that are most susceptible to pesticide residue:

• Peaches
• Apples
• Sweet bell peppers
• Celery
• Nectarines
• Strawberries
• Cherries
• Pears
• Grapes (imported)
• Spinach
• Lettuce
• Potatoes

And which organic produce is probably not worth the added expense? The group lists these 12 items as having the least pesticide residues:

• Papayas
• Broccoli
• Cabbage
• Bananas
• Kiwifruit
• Sweet peas (frozen)
• Asparagus
• Mangoes
• Pineapple
• Sweet corn (frozen)
• Avocadoes
• Onions