Why It’s OK To Eat A Brown Avocado

If an avocado is brown on the inside, it might not look pretty and might taste bitter. But, you can still eat guacamole that has browned only on the top layer. Avocado turns brown just like apples do when exposed to the air. It’s actually a chemical reaction called oxidation and not a sign of spoiled avocado. It’s safe to eat, and moderate amounts won’t affect taste.

In 1989, the average American ate about one pound of avocados a year. By 2017, that amount had increased sevenfold.

Some people might try to prevent browning by putting the avocado pit in the bowl, but it does not work that way. Just like with apples, bananas, and potatoes, the flesh of an avocado browns when it's exposed to oxygen in the air. It's a process called oxidation, and it happens when the oxygen reacts with compounds called polyphenols with the help of enzymes called polyphenol oxidase. This damages the tissue of the flesh, in the process turning it brown. But the brown color is not a sign that it's spoiling. You'd have to leave it out for a few days before it spoiled from oxidation. That brown color is actually from a nontoxic chemical called melanin. It shows up in everything from fruit to the iris in your eyes.

Needless to say, that bowl of brown avocado won't hurt you. However, the more oxidation that takes place, the more tissues it damages. For example, bruising or chilling an avocado for too long can lead to significant oxidation, which actually damages so much tissue that it changes the texture and flavor of the fruit so that it's mushy and bitter. But a little browning won't make a difference.

How fast your avocado browns depends on the environment, like how much oxygen is in the air, what the temperature is, and how acidic it is. Warmer temperatures accelerate the chemical reaction, turning your avocado brown faster. But if you squirt some citrus on the top, the acidity prevents oxidation, and you can keep it looking fresher for longer. Either way, even though we couldn't agree on which tasted better, both were perfectly edible. So next time you have some old avocado, don't just throw it out. And if the unsightly brown ruins you're appetite, just give it a quick stir, and voila.

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Why It’s OK To Eat A Brown Avocado

[greendeane]

I think you missed an opportunity and that is the distinction between an avocado that is dark when you cut it open vs the avocado that darkens after you open it. That's the prime question because nearly everyone knows avocado brown after opening. No big deal. But when you cut one open and see gray.... that is a question worth answering.

[blanktom]

to prove this we did a test. we served brown avocados and slightly browner avocados.

[ert]

But what if they're already brown when opening it.

[reanisuii]

Most of the time in my family we toss those avocados in a blender to make a smoothie/ gelato or put it in a baguette. I really recommend it

[elissawilson]

To keep avocado halves over night, I found a trick that really keeps it from going brown! I saw if you put a layer of olive oil just as a barrier on the green it keeps the oxygen from oxidizing the avacado! I figured it would work like lemon does, only protect it slightly but it looked just how it did when I put the oil on!

[jdoe]

but its hard to differentiate an oxidized to a spoiled one

[unleashingpotential-psycho]

Even though it is OK, I still feel a lot better eating the green avocado and not the brown one.

[CarlosDiaz-wpsp]

*First world problems*
"Oh no, my avocado is brown, igh"

[crisfield]

Spray a half avocado with avocado spray or olive oil spray to keep it from turning brown. This also works for the top of guacamole that you're not going to serve right away.

[myxezipetelka]

what if i open a new bought avocado and it is already brown inside? you only show perfect avocados that you let rot for some reason on the air but i live in germany and when i buy avocados they are already brown upon first opening.

[MeepMeep]

I've already eaten 7lb and it's only been 1 month this year lol

[kayino]

Hola, Hispanic here. The browner avocado is best for salsa or guac. Plus it has a better sophisticated taste. Even better for avocado smoothies

[makeracistsafraidagain]

Thank you.
I’ll be wasting less avocado in the future.
I’m always ready to learn.

[doc.]

I would easily add lime, tomatoes, cilantro, onion, garlic, salt, and pepper. Stir that brown avocado into a great tasting Guacamole.

[DamianAI]

Just do this, when you cut open your Avocado add a little amount of lemon juse so the oxidation will be slower

[SailfishSoundSystem]

What is your sample size? Three? Jesus. Really scientific.

[Melted_Butter]

I tested this with my class. The survivors didn’t notice any difference in taste. 👍🏼

[rafaelgonzalez]

What’s wrong with there “ Normal” avocado? It’s so brown.

[someguy]

Good to know. Now I want to know how to tell when they cross the line to actually being bad for you.

[ajwhatelse]

The woman that was blindfolded reminded me of birdbox.