Here Are The Grocery Items That Are Actually Worth The Splurge Right Now, According To Experts (And Our Empty Wallets)
Sorry, but it's time to have "the talk" about your organic strawberries.
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By now, it feels like the world is an impending dumpster fire. And in a cruel twist of fate, that fire is coming for your pantry. Thanks to rising tariffs and global chaos, some of our favorite foods are suddenly looking like luxury goods — RIP San Marzano tomatoes, chocolate, olive oil, and avocado toast (you were too beautiful for this world).
So, what is worth the splurge in this economy? Should we still be buying organic? Can we justify $11 eggs or $9 strawberries? We asked a couple of experts to help us figure out what to cling to and what to leave behind at the checkout line.
🥕 PRODUCE: The organic guilt trip (let’s talk about it).
Spoiler: Not everything has to be organic, despite what your favorite wellness influencer-slash-matcha-merchant says. You can let go of the guilt. You’re not going to die from eating a non-organic banana (and your bank account will thank you).
But there are a few fruits and veggies worth the splurge, especially the ones you eat whole or can’t peel. “As a rule of thumb, anything with a thin or edible skin. Think strawberries, apples, and spinach are more vulnerable to pesticides and worth buying organic,” says Olivia Hensal, a Miami-based functional nutritionist. “I always tell clients to check the Environmental Working Group’s Dirty Dozen and Clean Fifteen lists each year.”
This year’s Dirty Dozen (aka the produce items with the most pesticide residue) includes spinach, strawberries, kale, collard and mustard greens, grapes, peaches, cherries, nectarines, pears, apples, blackberries, blueberries, and potatoes.
This year’s Clean Fifteen (aka the lowest amount of pesticide residue) includes: pineapples, sweet corn, avocados, papaya, onions, sweet peas, asparagus, cabbage, watermelon, cauliflower, bananas, mangos, carrots, mushrooms, and kiwi.
Basically, if it stains your cutting board, buy it organic. “Vegetables and fruits that you eat whole (or eat the skin of) and don’t have a ‘protective’ outer barrier like avocados or bananas are best to buy organic,” Hensal explains.
“The inside of an avocado, the actual part we’re eating, tends to be protected from pesticides to some extent, since they’re mostly sprayed on the outer shell we don’t eat. We should try to prioritize purchasing fruits like strawberries, apples, and pears, organic, since we’re eating the whole fruit with the skin intact.”
Verdict: SPLURGE on the Dirty Dozen. SKIP organic for thick-skinned friends like bananas, avocados, and onions. They're doing just fine.
🍳 MEAT & EGGS: Not all protein is created equal.
If you’re going to eat meat, it’s worth thinking about how that meat lived before it made its way to your fridge. (Morbid? Maybe. Helpful? Definitely.) Grass-fed beef and pastured chickens aren’t just buzzwords for bougie brunch menus; they’re actually more nutrient-dense and arguably more ethical.
“I recommend splurging on meats from grass-fed or grass-finished cows and pastured chickens,” says Hensal. “It’s worth it not just for your health, but for the planet too.” These animals lived the dream: wide open spaces, a natural diet, and way less stress. (Unlike us, whose blood pressure spikes when eggs hit $9.) And yes, their quality of life actually affects the nutritional value. Stress and diet impact them just like us.
Verdict: SPLURGE — but maybe do it less often so your wallet doesn’t panic. Budget move: beans are your bestie. They’re cheap, packed with protein, and stress-free (as far as we know).
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🫒 OIL: If it comes in a plastic jug, just no.
You can absolutely judge an olive oil by its bottle. If it’s in clear plastic and on sale for $3.99, it’s a no-go, chief. Look for extra virgin olive oil (EVOO) in dark glass bottles. Bonus points if it’s single-origin and cold-pressed. “High-quality cooking oil is a must,” says Hensal. “The good stuff maintains more antioxidants and healthy fats.”
Verdict: SPLURGE — your roasted veggies deserve it.
🧂 SALT: Your fancy pink rock may be doing the most.
Before you toss your Himalayan salt in the “rich people nonsense” pile, consider this: your basic table salt? Basically just sodium and chloride. Your fancy pink stuff? A literal mineral flex. “Standard table salt doesn’t offer much nutritional value. But unrefined salts like Himalayan salt naturally contain calcium, magnesium, potassium, and more,” says Hensal. “Think of it as a vitamin with seasoning potential.”
So yes, you're regressing to a 17th-century European who hoards salt, but honestly? Same.
Verdict: SPLURGE (but maybe don’t get the $35 ceramic jar just for the aesthetic).
🥑 SEASONAL & LOCAL: Because maybe you don’t need avocados in January.
Michael Beltran, chef, restaurant owner, and king of chaotic culinary realness, puts it simply: “I would say it's not worth it from the veggie standpoint, right? Because you can go to a farmers market and get local veggies that are going to be better.”
Translation: Don’t blow your budget on sad, out-of-season produce that’s traveled farther than you have this year. Shopping seasonally and locally doesn’t just support small farms; it also means your food actually tastes like something. Sure, it might mean skipping avocados in winter, but you’ll live.
And when it comes to fish, Beltran doubles down: “If I had to choose between a wild-caught salmon or [farm-raised] salmon, I'm gonna buy wild-caught salmon…but there's a fish market close to my house, and 99% of the time it's fucking delicious and better fish than I'll get anywhere.”
Verdict: SPLURGE on what’s in season and close to home. Your taste buds (and budget) will thank you.
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