Ripe AvocadoShelf Life, Storage, and Spoilage Guide
Pantry
Not RecommendedNot recommended for extended storage once ripe
Store unripe avocados at room temperature to ripen. Once ripe, move to the refrigerator immediately to slow further ripening and spoilage.
Refrigerator
3-5 days
Store whole, ripe avocados in the refrigerator. For cut avocados, sprinkle the exposed flesh with lemon or lime juice, cover tightly with plastic wrap, or place in an airtight container to minimize air exposure and browning.
Freezer
3-4 months (mashed or pureed)
Avocados can be frozen mashed or pureed. Peel, pit, and mash or puree the avocado. Add 1/2 tablespoon of lemon or lime juice per avocado to prevent browning. Store in an airtight container or heavy-duty freezer bag, removing as much air as possible.
Signs of Spoilage
- Dark, mushy spots on the skin or flesh
- Foul or rancid odor
- Mold growth (white, black, or fuzzy spots)
- Stringy or discolored flesh (dark brown or black) that is not just superficial browning from oxidation
Room Temperature Safety
The 'Danger Zone' for bacterial growth is between 40°F (4°C) and 140°F (60°C). Foods left in this temperature range for too long can grow harmful bacteria rapidly.
Once an avocado is ripe, it should be refrigerated to slow spoilage. If cut, it should be refrigerated promptly. Never leave cut avocado out for extended periods.
Safe Handling
Wash avocados under running water before cutting, even if you don't plan to eat the skin, to prevent transferring dirt and bacteria from the surface to the flesh.
Prevent cross-contamination by using separate cutting boards and utensils for produce and raw meat, poultry, or seafood.
Discard any avocado left at room temperature for more than 2 hours (or 1 hour if the temperature is above 90°F/32°C).