Oxidation Cause Brown spots in an avocado are often caused by oxidation, which occurs when the flesh is exposed to air. This is not harmful, but the flavor may be affected.
Ripeness Issues Overripe avocados tend to develop brown spots internally. While safe, they might taste bitter or have a mushy texture.
Chilling Injury Brown spots can result from chilling damage due to improper storage. While not unsafe, they may impact the quality.
Fungal Infection If brown spots are extensive, surrounded by mold, or have an unpleasant smell, the avocado might be spoiled and unsafe to eat.
Localized Spots Small brown spots can be cut away, and the remaining flesh can usually be eaten if it smells and tastes fresh.
Texture Matters Firm, green areas are typically fine to eat even if some parts are brown. Avoid consuming areas that feel slimy.
Preventative Care Store avocados properly to reduce browning. Keep unripe avocados at room temperature and refrigerate ripe ones to extend their shelf life.