The pesticide residue remaining in plant foods depends to some extent upon the type and amount of pesticides used. Some orchard fruits such as apples, peaches and pears are heavily sprayed with multiple pesticides, and since they are eaten right from the tree the ingestion of residue is fairly high. These fruits should be washed and possibly peeled before eating. Some orchard growers use integrated pest management systems to cut dwn on pesticide use; this technique is growing more prevalent mong apple growers in the United States. Plant foods with thick skins do not absorb as much pesticide residue and are a better choice for consumers who want to reduce their exposure to pesticides in food: these foods include bananas, pineapples, avocados, plantains, melons, kiwi fruits and pomegranates.