There's nothing worse than cutting into an avocado to find a brown mushy mess. But does that mean it's destined for the bin? I decided to find out by asking experts, and they all gave the same advice.
Why Do Avocados Turn Brown?
Destini Moody, a dietitian at Flex Therapists, explained that browning is a natural process called oxidation. 'Once an avocado is cut open and exposed to air, it begins to turn brown. The same thing happens when a sliced apple is left out,' she said. 'If only the surface is brown, it is usually still safe to eat. You can scrape away the brown layer or mix it into the green flesh. The browning itself is not normally a food safety problem.'
Melissa Jaegar, head of nutrition at My Fitness Pal, added that the aversion is largely psychological. 'It's a surface reaction and the green flesh underneath is perfectly fine to eat. Most people note very little difference in taste if they can't see the colour change,' she noted.
When Is Avocado Unsafe?
Vassiliki Sinopoulou, Registered Dietitian and Lecturer at the University of Lancashire, confirmed that brown avocados pose no health risks. However, she warned about spoilage: 'Signs of spoilage include a bad smell, mould, excessive softness, or a slimy texture. In those cases, it should be discarded, as spoiled food can cause gastrointestinal illness.'
How to Keep Avocados Fresh
Experts recommend several methods to preserve cut avocados:
- Store leftovers in an airtight container in the fridge.
- Squeeze lemon or lime juice on the flesh to slow browning.
- Brush with olive oil or cover with plastic wrap, keeping the pit in the middle.
So, before you throw away another brown avocado, scrape off the affected parts. If it's still green underneath, you're good to go.
