Many people throw away avocados that have started to brown on the inside, but is this really necessary? I decided to consult several experts to settle the matter once and for all — and they all offered the same advice.
Why Do Avocados Turn Brown?
Destini Moody, a dietician at Flex Therapists, explained that browning is a normal process called oxidation. When an avocado is cut open and exposed to air, it begins to turn brown — just like a sliced apple. If only the surface is brown, it is usually still safe to eat.
"You can scrape away the brown layer and eat the rest, or mix the brown part into the green flesh. It may not look as appealing or taste as fresh, but the browning itself is not normally a food safety problem," Moody said.
What Do Other Experts Say?
Melissa Jaegar, head of nutrition at My Fitness Pal, noted that the green flesh underneath is perfectly fine to eat. "Interestingly, much of the aversion appears to be psychological with most people noting very little difference in taste if they can't see the colour change," she said.
Vassiliki Sinopoulou, Registered Dietitian and Lecturer at the University of Lancashire, confirmed there are no health concerns associated with eating browned avocados. However, she warned that spoiled avocados — those with a bad smell, mould, excessive softness, or slimy texture — should be discarded as they can cause gastrointestinal illness.
How to Keep Avocados Fresh
To store avocados and keep them looking and tasting their best, experts recommend:
- Storing leftovers in an airtight container in the fridge.
- Adding a squeeze of lemon or lime juice to slow browning.
- Coating the exposed flesh with olive oil.
- Wrapping tightly in cling film with the stone still in place.
So, before you throw away a browned avocado, try removing the affected sections. If the flesh beneath remains green, it's perfectly fine to eat.
