Your Avocado Turned Brown. Should You Still Eat It?

If you’ve ever sliced into an avocado expecting bright green flesh but found it brown instead, you’ve probably wondered if it’s still safe to eat.

Avocados turn brown due to a natural process called oxidation. When the enzyme polyphenol oxidase (PPO) in the fruit is exposed to air, it triggers a chemical reaction that produces melanin —the same compound responsible for skin pigmentation. This reaction causes the fruit’s surface to darken.

Oxidation doesn’t just change the color. It can also alter the flavor, making the avocado taste more bitter. However, this only affects the parts exposed to air. If some areas are still green, you don’t have to toss the whole fruit—just cut away the brown portion if you prefer.

The flavor difference often isn’t noticeable, especially if you’re mashi