Identify whether the wax on the apple can eat
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As the old saying goes, "An apple a day keeps the doctor away," which highlights how much people cherish apples. Right now, it's peak season for local apples, and many are buying them in bulk. However, when it comes time to eat, some people find themselves conflicted: should they peel the apple to avoid losing nutrients, or eat the skin out of concern that it might be waxed and harmful? Experts have weighed in, explaining how to determine whether the wax on an apple is safe to consume.
The skin of an apple is more nutritious than the flesh. There are countless apple varieties available—crisp, juicy ones like Fuji, Guoguang, and even soft banana apples, as well as locally grown and imported options like snakefruit from the sea. Despite the variety, Dr. Fan Zhihong from the Department of Food and Nutrition at China Agricultural University explains that while there are many types, their nutritional values are quite similar. The choice ultimately depends on personal taste and preference.
The debate over whether to peel apples or eat them with the skin has been ongoing. From a nutritional standpoint, eating apples with the skin is the better option. This is because the skin contains more nutrients and has stronger antioxidant properties, which can help reduce the risk of chronic diseases such as hypertension.
There are three types of wax found on apple skins. First, apples naturally produce a layer of fruit wax, a lipid component that acts as a protective barrier against microorganisms and pesticides. Second, some premium apples are coated with artificial edible wax, often made from chitosan—a material derived from crustaceans like crabs and shrimp. This wax is harmless and helps preserve freshness during transport and storage. To remove it, simply rinse the apple with hot water. The third type of wax to be concerned about is industrial wax, which may contain harmful substances like mercury and lead. If you wipe the apple with your hand or a napkin and it leaves a red residue, it’s likely industrial wax, and you should avoid it.
When selecting apples, look for those that have been bagged during growth, as this reduces exposure to pests and pesticides. These apples tend to have cleaner, more uniform skin. In autumn, fresh apples are sold without preservatives, making them safer to eat with the skin. Fresh apples also have a natural white frost-like coating. If the apple looks overly perfect, especially if it’s out of season, it might be best to peel it. Apples can last 7–10 days in a cool place, and even longer if stored in a plastic bag in the fridge—but this may lead to nutrient loss.
Another interesting fact is that apples can help ripen other fruits. Placing unripe kiwifruit or pears in a plastic bag with an apple can speed up ripening due to the ethylene gas released by the apple. However, if you store apples with already ripe fruits or vegetables, it may cause them to spoil faster, so it’s best to keep them separate.