How to Tell if an Avocado Is Safe
1. Check the outside
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Good: Dark green to nearly black (for Hass), no large soft or sunken spots
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Not good: Deep dents, cracks, or areas that feel mushy → likely spoiled inside
2. Do the gentle squeeze
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Ready to eat: Yields slightly to pressure
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Underripe: Rock hard
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Overripe: Very soft or collapsing → discard
(Don’t press with fingertips—use your palm to avoid bruising.)
3. Pop off the stem
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Green underneath: Perfectly ripe
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Yellow-brown: Still okay, eat soon
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Dark brown or moldy: Throw it out
4. Look inside after cutting
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Okay to eat:
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Light green or creamy yellow flesh
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A little browning is fine—just scoop it away
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Not safe:
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Gray, stringy, or sour-smelling flesh
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White or fuzzy mold → discard the whole avocado
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5. Smell it
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Fresh: Mild, clean scent
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Spoiled: Sour, rotten, or chemical smell → don’t taste it
6. Taste test (only if all signs look good)
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A tiny bite should taste mild and nutty
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If it’s bitter or sour, spit it out and discard
Storage tips
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Store unripe avocados at room temp
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Once ripe, refrigerate to slow spoilage
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Cut avocado: sprinkle with lemon/lime juice, cover tightly, refrigerate
If you want, I can also explain black spots vs spoilage, how to ripen faster, or how long cut avocado lasts.
