This Is What Causes Brown Spots on Your Avocados
Updated: Mar. 29, 2023
Yes, 'cados seem to go from underripe to overripe in seconds. But what are the brown spots in avocado flesh? Is your avocado is past its prime?
I’m of the opinion that most things taste better with avocado in the recipe. If you’re a fan of the superfood like me, you probably already know just how good the green fruit—yes, fruit—is for your health. From supporting heart function with healthy fats to being high in fiber, potassium and over 20 different vitamins and minerals, the health benefits of avocados are abundant.
The rich, creamy taste is great too, which makes it even more disheartening when unfortunate brown spots in avocado flesh threaten to overturn your entire recipe for guacamole.
Usually, food turning brown indicates it should be tossed. But if you notice brown specks and streaks in the green, creamy part of an avocado, don’t throw it out.
What Are the Brown Spots in an Avocado?
You can attribute the brown spots in your avocado to science in the works, not mold or insects.
Like any other fruit that was once part of a living plant, avocados have an intricate cellular system used to transport and store things like nutrients, water, and sugar. When something is out of whack, vascular browning happens, and the invisible transport systems shut down, change color and become visible to the eye.
Usually, the explanation for vascular browning is found in your fridge. Harsh, cold temperatures can weaken the cells in an avocado’s tissue, so even after a few days of ripening at room temp, the airways begin to shut down as the cells in the tissue die.
Vascular airways aside, here are some surprising facts about avocados you probably didn’t know.
Are My Avocados Still Safe to Eat?
Probably. Just be sure to do a taste test before you scoop the whole thing into your bowl of guac.
Though they don’t look appetizing, avocados with slight vascular browning are usually harmless. With time, as the browning gets heavier or turns black, it’s best to toss the fruit, as a rancid taste comes with dying vascular cells.
If your avocados are ready to go, here’s how to keep your fresh guacamole from browning.
How to Eat Avocado with Every Meal
My Favorite Avocado SaladTangy lime dressing is the perfect topper for this avocado salad. Toasted walnuts make for crunchy goodness, but try it with any kind of nut you like. —Ilia Kaku, North Richland Hills, Texas
Avocado SalsaI was planning a party and thought it might be fun to try a different kind of avocado salsa. This recipe was an absolute success. Scoop it up with chips, spoon it over chicken or steak, or eat it on its own! —Susan Vandermeer, Ogden, Utah
Slow-Cooker Chicken & Black Bean TacosMy husband and I love Mexican food and these tacos have become one of our favorite meals. Try setting out the toppings in different bowls on the table so dinner guests and kids can make their own tacos. —Laura Rodriguez, Willoughby, Ohio
Creamy Avocado ManicottiI am always looking for creative ways to make vegetarian dinners a little different. I grow my own basil, and avocados are a versatile favorite, so this recipe is a fantastic way to make manicotti that's a little unusual. —Jennifer Coduto, Kent, Ohio
Avocado Goat Cheese TrufflesGive guests the VIP treatment with luxurious truffles you can make in your own kitchen. The goat cheese is mild, and red pepper heats up each bite just a bit. Crackers are the perfect accompaniment. —Roxanne Chan, Albany, California
Shrimp Salad with Cilantro DressingThis pretty salad has such authentic flavor, you'll think you're sitting at a beachside cantina in Acapulco. —Heidi Hall, North St. Paul, Minnesota
Slow-Cooker Chicken Taco SaladWe use this super-duper chicken across several meals, including it in tacos, sandwiches, omelets and enchiladas. My little guys love helping to measure the seasonings. —Karie Houghton, Lynnwood, Washington
Chipotle Lime Avocado SaladI use my music to promote a healthy lifestyle, like eating your veggies. This bright salad is loaded with avocado, cucumbers, tomatoes and a little heat factor. —DJ Cavem, Denver, Colorado
Southwestern Eggs Benedict with Avocado SauceI frequently make this spicy spinoff of classic eggs Benedict for my husband, who loves breakfast. I like the heat from the jalapenos and also that the avocado sauce is a healthier substitute for the usual hollandaise sauce. —Kara Scow, McKinney, Texas
Potato Salad with Kalamata-Hazelnut VinaigrettePotato salad tossed with vinaigrette has a lighter taste than traditional mayo versions. I add velvety avocado and hazelnuts for cool texture and crunch. —Laurie Bock, Lynden, Washington
Skinny Cobb SaladThis "skinny" version of Cobb salad has all the taste and creaminess with half the fat and calories. You can skip the coleslaw mix and do all lettuce, but I like the crunch you get with cabbage. —Taylor Kiser, Brandon, Florida
Shrimp Avocado SaladThis salad can be served as a cool and satisfying dinner or lunch. The delicious taste and smooth texture of avocados mixed with the crisp shrimp salad is heavenly. —Teri Rasey, Cadillac, Michigan
Bacon Avocado SaladEveryone in my family loves this bacon and avocado salad—even the younger kids! I serve it at pretty much every get-together I've hosted, and at this point, the recipe's been shared too many times to count. —Noreen McCormick Danek, Cromwell, Connecticut
Salmon Burgers with Tangy SlawI thought I’d made salmon every way you can make it—until now. The tangy slaw, made with fennel and avocado, adds another layer of flavor that goes surprisingly well with salmon and other seafood. —Amber Massey, Argyle, Texas
Chicken Cakes with Avocado Mango SauceHere's a fabulous appetizer for your next party. Or serve these chicken cakes for dinner with a side of hot rice and your favorite vegetable. —Rachael Nodes, La Barge, Wyoming
Chicken with Peach-Avocado SalsaThis super fresh dinner is pure summer—juicy peaches, creamy avocado, grilled chicken and a kick of hot sauce and lime. To get it on the table even quicker, make the salsa ahead. —Shannon Roum, Cudahy, Wisconsin
No-Fuss Avocado Onion SaladMy mother, Nena, grew up in Cuba and learned many styles of cooking. She had a knack for making something incredibly simple taste amazing. This salad is proof. By itself, the dressing is really tart, but add the avocados and onions and it's the perfect complement. —Marina Castle Kelley, Canyon Country, California
Grilled Cheese and Avocado SandwichWho doesn’t love a grilled cheese sandwich? This version kicks it up a notch with avocado, tons of cheese and extra-crispy bread. —Josh Rink, Taste of Home Food Stylist
California Burger BowlsBurgers are a weekly staple at our house year-round. Skip the fries, chips and bun—you won't need them with these loaded veggie and fruit burgers. To spice up the mayo, add 1/2 tsp. of chipotle powder. —Courtney Stultz, Weir, Kansas
Salsa & Scrambled Egg SandwichesPower up with a breakfast that keeps you going all morning long. In my humble opinion, this sandwich tastes so much better than anything that comes from a drive-thru! —Marcia Conlon, Traverse City, Michigan
Ham and Avocado ScrambleHearty ham, creamy avocado and a hint of garlic—this winning egg dish has all the makings for a breakfast, lunch or dinner. —Elisabeth Larsen, Pleasant Grove, Utah
Originally Published: July 30, 2021
