All About Avocado
Your complete guide to avocado - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Avocado Last?
Storage times and freshness tips for avocado in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
ripe, whole (at room temperature)1-2 days
Signs of Spoilage
Very soft or mushy to the touch; deep indentations or sunken areas; significant shriveling of the skin; dark black mold; strong fermented, sour, or rancid smell.
How to Check
Touch: Gently yielding to pressure, but not mushy. Look: Remove the stem cap – if it's green or yellowish underneath, it's good. If it's dark brown or black, it's overripe. Skin should not be deeply shriveled. Smell: Should have a mild, nutty aroma, not sour or fermented.
Storage Tips
Consume promptly once ripe. If you can't use it immediately, move it to the refrigerator.
ripe, whole (in refrigerator)3-5 days
Signs of Spoilage
Excessively soft or mushy texture; large sunken areas; black mold; strong off-smell (sour, fermented, rancid).
How to Check
Touch: Should still yield gently to pressure. If it feels very soft or mushy, it's past its prime. Look: Check under the stem cap (green/yellow is good). No visible mold. Smell: No unpleasant odors.
Storage Tips
Refrigeration slows down the ripening process. Only refrigerate when the avocado is perfectly ripe to prevent it from ripening further.
cut/half (in refrigerator)1-2 days
Signs of Spoilage
Extensive dark brown or black discoloration on the flesh (beyond light oxidation); slimy or very mushy texture; sour, fermented, or rancid smell; visible mold.
How to Check
Look: Light browning on the surface is normal oxidation and can often be scraped off. If the browning is deep, extensive, or black, or if mold is present, discard. Touch: The flesh should still be somewhat firm. Sliminess or extreme mushiness is a bad sign. Smell: Should smell fresh and mildly nutty, not sour or 'off.'
Storage Tips
To minimize oxidation: leave the pit in the unused half, brush the exposed flesh with lemon or lime juice, cover tightly with plastic wrap (pressing it directly onto the flesh), or store in an airtight container with a cut onion or a small amount of water in the bottom.
frozen (mashed or chunks)3-6 months
Signs of Spoilage
Excessive freezer burn (dry, discolored patches); off-smell upon thawing; extreme mushiness or wateriness that makes it unusable even for blended applications.
How to Check
Look: Minimal freezer burn. Color should be relatively consistent. Texture (after thawing): Will be much softer than fresh but shouldn't be completely liquid or unpleasant. Smell: Should not have any 'off' smells after thawing.
Storage Tips
Avocados do not freeze well whole. For best results, mash or cut into chunks, toss with lemon/lime juice (about 1 tbsp per avocado) to prevent browning, and freeze in an airtight container or freezer bag, removing as much air as possible. Label with the date.
unripe, whole (at room temperature)3-7 days (until ripe)
Signs of Spoilage
Mushy, overly soft spots; sunken areas on the skin; black mold; fermented or rancid smell.
How to Check
Touch: Should be firm but not rock-hard. If it's starting to feel soft and mushy in spots, it's likely spoiling. Look: No visible mold or deep shriveling. Smell: No sour, fermented, or 'off' odors.
Storage Tips
Store on the counter, away from direct sunlight. To speed up ripening, place in a paper bag with an apple or banana.
mashed/guacamole (in refrigerator)1-2 days
Signs of Spoilage
Significant dark browning or blackening throughout the mixture; sour, fermented, or rancid smell; watery consistency; visible mold.
How to Check
Look: A thin brown layer on top is normal oxidation; scrape it off or stir it in. If the entire mixture is dark brown/black or shows mold, discard. Smell: Should smell fresh and zesty (if lime/lemon is added), not sour or unpleasant. Taste: If other signs are absent, a tiny taste can confirm freshness. Discard if bitter, sour, or 'off.'
Storage Tips
Press plastic wrap directly onto the surface of the guacamole to create an airtight seal. Adding plenty of lime or lemon juice helps slow down oxidation. Store in an airtight container.