Pesticides are widely used in food production to increase food security, although they can adversely affect consumers. Pesticide residues have been found in various fruits and vegetables, both raw and processed. Therefore, the study investigates the presence of pesticide residues such as systemic pesticides (Pyridaben and alpha-cypermethrin) and nonsystemic pesticides (azoxystrobin and propamocarb hydrochloride) in commonly consumed fruits and vegetables, specifically okra, grapes, dates, and tomato. The researchers also evaluate the effectiveness of various processing methods in reducing pesticide residue levels, such as washing with water and other solutions such as acetic and citric acids (2%), peeling, blanching, alkaline and sulfuring treatment, drying and concentration at high temperature.