How to Identify a Spoiled Avocado

Avocados are a favorite for many due to their great taste, nutritional benefits, and versatility in a variety of dishes. However, figuring out when an avocado is perfectly ripe can be a challenge. It's well known that eating spoiled food can harm your health. Additionally, while an overripe avocado is still edible, its flavor will be unpleasant. You can avoid disappointment by learning how to check and store avocados properly.

Examine the avocado's skin. If you notice mold spots or a sour smell on the skin, the avocado is no longer good to eat and should be discarded. Also, if the avocado is deeply dented or has bruises, it's a sign that it has spoiled.

Check the color of the avocado. The color of avocados varies depending on the variety. The most common variety, Hass, changes to a dark green or purple when ripe. If a Hass avocado turns deep black, it means it is overripe.

• Most other avocado varieties sold in markets, such as Bacon, Fuerte, Gwen, Pinkerton, Reed, and Zutano, remain green even when ripe.

Hold the avocado and gently press. Be careful not to bruise the avocado. A ripe avocado will slightly indent when you apply light pressure. If the avocado dents deeply with just a gentle press, it is a sign that it has spoiled.

Check ripeness by inspecting the stem of the avocado. Many people recommend testing softness by pressing or removing the stem of the avocado. An avocado that easily sheds its stem is ripe. When you remove the stem, you can see the color of the flesh inside. This method is effective for checking softness but not for assessing color. To evaluate the quality of the avocado's flesh, look at the broader surface area of the skin.

• If you're buying avocados at a store, you should avoid this method. Removing the stem could damage the fruit and reduce its quality, which could hurt the seller's stock.

Cut the avocado in half. If you’ve already purchased the avocado, this is the quickest way to determine if it’s spoiled. The flesh of a perfectly ripe avocado should be light green. Avoid eating it if the flesh is black or brown, but if you only see a few small brown bruises scattered across, the avocado is still safe to eat.

Taste the avocado flesh. If you’ve thoroughly checked the flesh but are still unsure whether it’s spoiled, you can taste a small amount of the green flesh. The avocado should have a rich, mild, slightly sweet flavor. If it has a strong or odd odor, it’s a sign that it has gone bad.

Proper storage to prevent over-ripening of the avocado. If your avocado is ripe but you’re not ready to eat it, you can store it in the refrigerator. A whole, uncut avocado can last 3-4 days at room temperature or up to 7-10 days in the fridge.

How to store a cut avocado to preserve its freshness. After cutting an avocado, wrap it tightly in plastic wrap and/or store it in an airtight container for up to 2-3 days. To maintain its light green color for as long as possible, you can drizzle a thin layer of lemon juice over the cut surface. The mild acidity helps slow down oxidation and prevents the flesh from turning brown too quickly.

• Oxidation doesn’t mean the avocado is inedible. You can scoop off the brown layer with a spoon or tool, and the flesh underneath will still be light green.

Freeze avocados to extend their shelf life. For longer storage, you can blend the avocado flesh with lemon juice and store it in an airtight container. Blended avocado can be kept for up to 4 months in the freezer.

• Avocados continue to ripen after harvesting and can ripen within 4-5 days when stored at room temperature.

• Avocados emit ethylene gas, which accelerates the ripening of fruits. They will ripen faster when stored in a confined space or alongside other fruits that release ethylene, such as bananas, peaches, and apples.