Have you ever cut open an avocado, only to find dark spots inside? Your first instinct might be to toss it, thinking it’s gone bad. But wait! Not all dark spots mean your avocado is spoiled. In fact, you might still be able to enjoy it.
What Causes Dark Spots in Avocados?
Those brown or blackish areas inside your avocado could be caused by several harmless reasons: ✅ Pressure Bruises – If the avocado was handled roughly or stored improperly, bruising can occur. This affects the texture but not the safety.
✅ Oxidation – Once exposed to air, parts of the avocado may darken, similar to how apples turn brown. It’s just a natural reaction.
✅ Cold Damage – If your avocado was stored in the fridge for too long, it might develop darkened areas, but they’re usually still edible.
When to Eat vs. When to Toss
🔹 Safe to Eat: If the avocado has a few dark streaks or small spots but smells fine and has a normal texture, just scoop out the darker areas and enjoy the rest.
🔹 Time to Toss: If it has a sour smell, a completely mushy texture, or visible mold, it’s best to discard it.
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