Consuming spoiled, mouldy avocados can lead to eating disorders and other health problems
How to choose a ripe avocado and not only spoil the dish, but potentially avoid damaging your health if the fruit turns out to be spoilt. RBC-Ukraine tells us how to choose the perfect avocado among a bunch of identical-looking fruits.
The main secret is proper ripeness testing
The most common mistake is to focus only on the colour of the peel. It can vary considerably from variety to variety. For example, the popular Hass variety darkens when ripe, turning dark green, purple or almost black. Other varieties (like Fuerte, Pinkerton) remain green even when ripe. Colour is therefore an unreliable indicator.
The surest way to determine ripeness is to press gently on the fruit. This should not be done with your fingertips (so you can damage the avocado), but with the whole palm of your hand. A ripe avocado should yield slightly to light (!) pressure, be firm but not soft. If the fruit is hard as a rock, it is unripe. If it is too soft and there are indentations under your fingers, it is overripe or has already started to spoil.
Another effective method is to check the “navel”, that is, the place where the tail (stalk) was attached. Try gently prying or removing this little cap. If it comes off easily and you see bright green flesh underneath, the avocado is probably ripe and of good quality. If the cap sits firmly on the avocado and does not come off, the fruit is still green. If you see brown or black colour under the cap, the avocado is overripe or has already spoiled inside.
Signs to avoid: when avocados are dangerous
To prevent avocados from “harming your health and your breakfast”, pay attention to the warning signs that indicate a spoilt product:
- Soft spots, dark indentations on the peel
- Signs of impact and the beginning of rotting.
- Visible mould
Even a small mould on the peel or under the tail is a reason to refuse a purchase. Mould can penetrate deep inside the fruit and produce harmful mycotoxins.
Fresh avocados have a subtle, pleasant grassy-nutty aroma. A pungent odour is a sign of spoilage.
If you see large black or grey spots inside (not to be confused with slight darkening from contact with air), dark fibrous veins, or if the flesh has an unpleasant consistency, it is better not to eat such a fruit.
Consumption of spoiled, mouldy avocados can lead to eating disorders and other health problems.
Often the best strategy is to buy slightly underripe, firm avocados. They ripen beautifully at room temperature (but not in direct sun) in a few days. To speed up the process, you can put the avocado in a paper bag with a banana or apple – the fruit gives off ethylene gas, which helps ripening.
How to store avocados at home
Ripe avocados should be stored in the refrigerator to slow down the ripening process. Cut fruit should be splashed with lemon or lime juice (acid prevents darkening), wrapped tightly in cling film or placed in an airtight container and also stored in the refrigerator for no more than 1-2 days.
