If the skin is dark, it may be overripe, but it's not necessarily spoiled. Avocados can vary in color, so check for signs like soft spots or wrinkling to help decide if they are still good.
Gently squeeze the avocado. If it yields to firm pressure, it’s ripe. If it’s too soft or mushy, it’s likely overripe. Avoid ones with deep indentations as they may be spoiled.
Small brown spots are common and not harmful. However, large brown or black areas on the flesh may indicate the avocado is spoiled, especially if the texture is off.
A fresh avocado has a mild, neutral smell. If it has a sour or rancid odor, it’s best to discard it. The smell is often an indicator of overripeness or fermentation.
If you cut the avocado open and the pit is brown or black, it may be a sign of overripeness. A healthy pit should be firm and free from discoloration or mold.
If there’s any visible mold, especially near the pit or flesh, discard the avocado. Mold can be harmful to consume, and it’s best not to risk eating it even if the rest seems okay.
Keeping avocados in too warm or too humid conditions speeds up spoilage. Balanced storage at room temperature helps prevent brown spots and early decay.