Quick Answer
It’s generally not recommended to eat avocados that are more than 1 week old. After 7-10 days, avocados start to decompose and become unsafe to eat. However, there are some exceptions. If the avocado has been stored properly in the refrigerator and still looks and smells fine, it may be safe to eat within 2 weeks of purchase. But extreme caution is advised when eating avocados this old.
Examining How Quickly Avocados Spoil
Avocados are unique fruits that ripen very quickly after being picked. Unlike most other produce, avocados are often harvested while still unripe and hard. This allows them to be shipped to stores without perishing as quickly. However, once picked, avocados ripen in a matter of days.
This rapid ripening process is the reason avocados seem to go bad so quickly compared to other fruits and vegetables. Some factors that contribute to their short shelf life include:
- High oil content – Avocados contain lots of healthy fats and oils that oxidize and become rancid over time.
- Thin outer skin – The skin does not provide much protection for the delicate flesh inside.
- Quick ripening – Avocados go from unripe to overripe very rapidly once picked.
- Sensitivity to temperature – Heat and cold expedite the breakdown of oils.
- High water content – Like many fruits, avocados are prone to mold growth.
For these reasons, fresh avocados are highly perishable and have a shorter shelf life compared to most produce. On average, whole, uncut avocados have a shelf life of around 1-2 weeks before going bad. Once cut open, they should be eaten within 2-3 days.
Let’s take a closer look at how long avocados last specifically when kept refrigerated.
How Long Do Avocados Last Refrigerated?
Proper refrigeration is the best way to extend the shelf life of fresh avocados. The cold temperature of the fridge slows down the ripening enzymes and decay process. This preserves the fruit for longer.
Here is an overview of how long avocados last when properly stored in the refrigerator:
- Whole, unripe avocados – About 1 week (7-10 days) when kept whole and uncut in the fridge.
- Whole, ripe avocados – 5-7 days when stored ripe and whole in the refrigerator.
- Cut, ripe avocados – 2-3 days once cut open and exposed to air.
In most cases, whole avocados should keep for about 1 week when stored in the fridge before signs of spoilage appear. Ripe ones may start decomposing a couple days sooner. And cut avocados expire rapidly within 2-3 days.
Proper refrigeration can buy you a few extra days with fresh avocados. But in general, they should be eaten within a week of refrigeration for best quality.
What Happens When You Eat a Bad Avocado?
At 2 weeks old, an avocado is most likely spoiled and past its prime freshness. What happens if you accidentally eat a bad avocado that’s overly ripe?
If the avocado tastes overly soft, mushy, brown or rancid, it has probably gone bad and started decomposing. This breakdown of tissues makes old avocados difficult for our bodies to digest properly.
Consuming spoiled avocado can lead to the following unwanted symptoms:
- Upset stomach
- Nausea
- Diarrhea
- Vomiting
- Abdominal cramps
These symptoms may be caused by toxins released from avocado flesh as it rots, as well as high microbial counts. Mold growth is also common in spoiled produce.
In rare cases, dangerous bacteria like Listeria or Salmonella may also be present in old avocados, which could lead to food poisoning. However the flesh would likely have visible mold if this dangerous bacteria was present.
So while a slightly overripe avocado may not make you sick, one that is 2 weeks old has a higher chance of causing foodborne illness if consumed. It’s better to be safe than sorry and avoid avocados more than 1 week old.
How to Tell if an Avocado Has Gone Bad
To avoid getting sick, it’s important to recognize the signs that an avocado has spoiled and should be thrown out. Here are some ways to tell if your avocado has gone bad:
- Appearance – The skin may be wrinkled, dried out or moldy. The flesh is very dark brown or black.
- Texture – Very mushy or slimy when gently squeezed, not firm.
- Odor – A sour, rancid or alcohol-like smell.
- Taste – Very bitter flavor.
An old avocado is also at risk of harboring bacteria if it’s been kept at room temperature for too long. Trust your senses – if the avocado doesn’t look, smell or feel right, it’s safest to discard it.
Can You Freeze Avocados to Make Them Last Longer?
Freezing is one way to stop the ripening process and extend an avocado’s shelf life. By freezing halved or sliced avocado in an airtight container or bag, you can preserve it for up to 6 months.
However, freezing will damage the cell walls of the avocado flesh. This causes ice crystals to form and makes the thawed fruit much softer and watery.
While safe to eat, frozen avocado won’t have the same rich, creamy texture as fresh. Thawed avocado works better for smoothies, dressings, dips and other blended dishes rather than eating raw.
If you plan to freeze avocado, it’s best to:
- Freeze it before overripe. The fresher, the better the thawed texture.
- Squeeze lemon or lime juice over cut surfaces to prevent oxidation.
- Remove pit and skin.
- Slice or cube avocado chunks.
- Pack in an airtight container, removing air.
- Label container with date.
Overall, freezing can buy you several extra months if you find yourself with too many ripe avocados. But it will compromise texture. For best results, try to eat fresh avocados within 1 week of refrigerating.
Tips to Make Fresh Avocados Last Longer
To maximize the shelf life of your avocados, here are some storage tips:
- Buy unripe, firm avocados whenever possible and allow to ripen at home in a paper bag.
- Keep whole, uncut avocados refrigerated until ready to eat. Ripe ones may last 5-7 days.
- After cutting, sprinkle exposed flesh with lemon or lime juice to prevent browning.
- Wrap cut halves or slices tightly in plastic wrap before refrigerating. Eat within 2-3 days.
- Store avocados on the counter at room temperature only if eating immediately after ripening.
- Freeze portions not being used right away by slicing, coating with citrus juice, sealing tightly and freezing.
Following proper storage methods can help extend the edibility window. But in general, avocados should be consumed soon and not left for more than 1-2 weeks to retain freshness.
The Shelf Life of Other Common Fruits and Vegetables
To give some perspective, here is how the refrigerated shelf life of avocados compares to some other common fresh produce:
| Fruit/Vegetable | Shelf Life When Refrigerated |
|---|---|
| Avocados | 5-7 days (whole) 2-3 days (cut) |
| Bananas | 5-7 days |
| Berries (strawberries, blueberries, etc) | 5-7 days |
| Broccoli | 5-7 days |
| Carrots | 2-3 weeks |
| Citrus fruits (oranges, lemons, etc) | 2-4 weeks |
| Grapes | 5-7 days |
| Leafy greens | 5-7 days |
| Mangos | 2-3 weeks |
| Melons | 1-2 weeks |
| Tomatoes | 4-7 days |
As you can see, avocados are on the shorter end of the produce shelf life spectrum. Many fruits and veggies keep 2 weeks or longer when refrigerated, while avocados start expiring after about 7-10 days.
Should You Eat a 2 Week Old Avocado?
Avocados begin deteriorating quickly after being picked thanks to their high fat content and thin skins. While refrigeration can extend their edibility by a few days, they generally only last about 1 week before spoiling.
Eating avocados that are 2 weeks old comes with higher risks of foodborne illness. At this point, the flesh is decomposing and much more likely to harbor harmful bacteria.
If you accidentally keep an avocado for 2 weeks, it’s safest to discard it. The texture, flavor and safety can no longer be relied upon. While freezing buys more time, it’s still best to stick to avocados that are no more than 5-7 days old after refrigerating.
Pay close attention to signs your avocado has gone bad like brown flesh, a slimy texture and rancid smell. When in doubt, remember it’s much better to be safe than sick when it comes to eating produce past its prime.
Conclusion
Avocados have a shorter shelf life than most fruits and vegetables. While refrigeration can extend their freshness for 5-7 days, they quickly deteriorate after about a week. The potential for foodborne illness increases the longer avocados are stored past their prime. It’s not recommended eating avocados more than 1-2 weeks old for food safety reasons. Always inspect avocados for signs of spoilage and discard any that look or smell rancid or rotten. When stored properly and eaten within several days of ripening, avocados can be enjoyed safely and nutritiously. But it’s generally unsafe to eat avocados more than 2 weeks after purchasing.
