Updated: Jan. 31, 2024
Find out if green flesh is the only way to go or if a little discoloration can be ignored.
Do you have a tough time catching the exact moment at which an avocado is perfectly ripe? The struggle is real, as this finicky fruit seems to have an especially short window of readiness. If you cut open an avocado too soon, it can be hard and flavorless; too late and you could end up with unappealing dark spots and a mushy texture.
But can you eat brown avocado? Or should you toss it in the trash and vow to be better about checking for ripeness next time?
Why Do Avocados Turn Brown?
There are three main reasons why an avocado turns brown. The first is that it’s been bruised by people squeezing it or it had a rough ride during transit, and now those spots are brown from the trauma.
The second is that the avocado has gone bad. The overripe fruit develops brown or black spots throughout its flesh when it’s spoiled. This is usually accompanied by black skin, dark and stringy flesh and a rancid odor and/or flavor.
The third reason an avocado may have brown spots is that it was cut open, and its exposed enzymes have reacted with oxygen—this oxidation turns the flesh of the avocado brown.
Also, check how to store an avocado to keep it fresh for a long.
Can You Eat Brown Avocado?
You can safely eat an avocado or guacamole that has turned brown due to oxidation, just as you could eat an apple that has undergone the same chemical reaction. However, it certainly doesn’t look as appetizing when presented on a plate, and the taste may be slightly altered (read: a tad bitter).
If, as you cut into an avocado, you discover the inside flesh has brown spots, cut these areas off, and eat around them. Finally, if the browning begins at the stem and is spread throughout, this is a sign that the avocado is moldy, and it should be discarded.
This creamy, green fruit is good in more than guac! Follow our best avocado recipes for pasta, sandwiches, scrambled eggs, and more.
How to Help Prevent an Avocado from Browning
There’s no need to force yourself to eat a full avocado just to avoid a little unsightly oxidation on your leftovers—there are a few simple tricks to keep avocados from turning brown. The easiest options? Squeeze lime or lemon juice on the cut side of the avocado, as the acid helps lower the pH level to ward off browning. Then, wrap it in an airtight container to help minimize oxygen exposure and store it in the fridge.
The rules are a bit different when figuring out how to keep guacamole from turning brown, so be sure to brush up on those tricks, too—including checking out this viral Guac Lock storage container.
FAQs
It is often used in salads, sandwiches, and as a topping for various dishes. It is generally safe to eat ripe avocados, raw green avocados may not be safe to consume. Raw green avocados contain a high amount of persin, which is a natural fungicide found in the fruit.
Is it OK to eat brown avocado flesh? ›
You can safely eat an avocado or guacamole that has turned brown due to oxidation, just as you could eat an apple that has undergone the same chemical reaction. However, it certainly doesn't look as appetizing when presented on a plate, and the taste may be slightly altered (read: a tad bitter).
Is it safe to eat avocados that are black inside? ›
An avocado that's ready to eat has light green flesh. A rotten one has brown or black spots throughout the flesh. Yet, an isolated brown spot may be due to bruising, rather than widespread spoilage, and can be cut away. Another possible sign of rotting is dark streaks in the flesh.
Is it safe to eat grey avocado? ›
Once you've sliced it, here's what to look for inside:
Fresh, ripe avocados have a smooth, creamy consistency. However, if the flesh appears brown or gray, has dark or discolored patches inside, feels slimy or mushy, or has extensive brown spots or streaks, these are clear indicators of overripeness.
Is yellow avocado safe to eat? ›
A stem that comes away easily is a good sign, and if you find a green or yellow color underneath, you've likely found an avocado that's ready to eat. Overripe avocados will be brown underneath or have brown spots, and a stem that's difficult to pull off means the avocado is underripe.
When should you not eat an avocado? ›
Strange smell and taste appear
However, when avocados are overripe and no longer usable, they will emit a strange scent, which can be offensive to some people. If the avocado meat tastes sour and has a strange odor, this could be a sign of bacteria and should be eliminated from the diet.
Why shouldn't you eat avocado and toast in the morning? ›
While avocado toast offers many potential health benefits, it may not be the best choice for everyone. First, avocado toast lacks a significant source of protein, which is an important part of a balanced meal. But that's easily rectified by topping it with an egg, smoked salmon, tempeh “bacon,” or beans.
Why is my avocado slightly brown inside? ›
Avocados that are brown on the inside are still edible, but may not offer the best flavor or texture. Browning may be caused by oxidation that occurs when the avocado is exposed to air. This process can result in a less-than-ideal flavor and texture from the avocado.
How do you know if an avocado is OK? ›
Give it a squeeze.
Go ahead and give the avocado a gentle squeeze. If it's ripe, it should yield to firm, gentle pressure without leaving indentations or feeling mushy. If it's mushy, it's likely overripe and not a good avocado to bring home.
Should avocados be refrigerated? ›
Until they're fully ripe, avocados should be stored at room temperature. Placing an unripe avocado in the refrigerator will slow the ripening process, but the same concept applies to ripe avocados: put them in the refrigerator to keep them at their prime ripeness for longer.
The main goal is to prevent oxygen from touching the avocado's flesh. Plastic wrap is a practical, albeit not foolproof way to slow down the natural course of fruit aging. The trick is to make sure the plastic wrap is sealed flush with the flesh.
What is the healthiest avocado to eat? ›
All avocados are calorically dense and high in healthy fats, vitamins, and minerals. Avocados from Florida are sometimes advertised as “l*te” due to their lower fat content compared with the popular Hass avocado, but the overall nutritional difference between the two is small.
Can you eat avocados every day? ›
A daily dose of avocado is good for your heart. Research has shown that people who eat avocados every day have higher levels of HDL, the "good" cholesterol. Avocados also may be good for your gut biome. But they're high in calories, so stick to recommended serving sizes.
Is brown avocado spread safe to eat? ›
Although brown guacamole isn't the most appealing, it's completely safe to eat (as long as you've stored the guacamole in the refrigerator, and it isn't more than three days old). "While a bit off-putting to look at, brown guacamole is totally safe," confirms Food Network's nutritionist, Dana Angelo White, MS RD ATC.
Why is there brown stuff on my avocado? ›
Thrips are tiny insects that chew on avocado fruit as the fruit is small, and this chewing becomes brown scarring. The thrips damage can result in large patches that some people call “alligator skin.” But if the chewing is minor, the result is only faint brown lines. Faint brown lines of thrips minor scarring.
Is a piece of avocado turning brown a physical or chemical change? ›
When an avocado turns brown, it's due to a process known as oxidation. This is when the avocado reacts with oxygen in the air to form a new substance, which is brown. This is a chemical change because a new substance is formed.
How do you tell if an avocado is ripe or bad? ›
Give it a squeeze.
Go ahead and give the avocado a gentle squeeze. If it's ripe, it should yield to firm, gentle pressure without leaving indentations or feeling mushy.
