Is it safe to eat fruit after the expiration date?: A Guide to Food Safety

October 13, 2025 •

4 min read

According to the USDA, date labels on most products are about quality, not safety, with the notable exception of infant formula. This ambiguity contributes to significant food waste and often leads consumers to wonder: Is it safe to eat fruit after the expiration date?

Quick Summary

Deciding to eat fruit past its 'best by' date depends on visual and olfactory cues, not the label. Mold, foul smells, and mushy textures are clear indicators of spoilage and potential danger, while dates are often quality suggestions.

Key Points

Trust Your Senses: For fresh fruit, your eyes and nose are the best indicators of spoilage, not the date label.
Differentiate Date Labels: 'Best By' and 'Sell By' dates relate to quality, not safety. 'Use By' is for highly perishable items, but sensory checks are still critical.
Be Wary of Mold: Mold on soft, porous fruits like berries and peaches means you should discard the whole fruit. On hard fruits, you may be able to cut around a small patch.
Beware of Mycotoxins: Certain molds produce toxic substances called mycotoxins, which can cause illness. It's impossible to tell if a mold is harmful just by looking.
Reduce Food Waste: Proper storage, like separating ethylene-producing fruits, using the fridge, and freezing, can significantly extend shelf life and prevent food waste.
When in Doubt, Throw It Out: If a fruit smells off, is mushy, or looks unappetizing, it's not worth the risk of potential foodborne illness.

What Expiration Dates Really Mean

First and foremost, it's crucial to understand the different types of date labels found on food products, though fresh, unpackaged fruit typically lacks one. The term 'expiration date' is a common misnomer, as fresh produce usually features 'best by' or 'sell by' dates, or no date at all. These labels are manufacturer-determined and are primarily concerned with peak quality, not food safety, with infant formula being a regulated exception.

'Best If Used By' or 'Best Before': This date suggests when a product will have the best flavor or quality. The food is likely still safe to eat after this date, but the taste and texture might decline.
'Use By': Found on highly perishable items, this date is a guideline for when the product is at its peak quality. Again, it is not a safety marker, except for infant formula. However, fresh fruit and vegetables are typically so perishable that any 'use by' date should be treated with caution, and your senses should be the primary guide.
'Sell By': This is purely for retailers, instructing them when to remove a product from shelves to ensure consumers purchase it at its freshest quality. A product may still have considerable shelf life after this date.

Your Senses: The Ultimate Fruit Safety Test

Since fresh fruit seldom has a true 'use by' date, your best tool for determining safety is your own perception. A visual and olfactory inspection is more reliable than any date on a package.

Sight: Look for changes in color, texture, and the presence of mold. Mold is a definite sign that the fruit is unsafe to eat, especially on soft fruits. Other signs include excessive wrinkling, discoloration, or an unusual 'sheen'. A minor bruise is typically harmless and can be cut out.
Smell: Give the fruit a good 'sniff test'. A sour, fermented, or otherwise foul smell indicates that the fruit is spoiling and should be discarded.
Touch: The texture can be a major giveaway. If a fruit or vegetable is excessively soft, mushy, or slimy, it is likely past its prime. This is a sign of cellular breakdown and potential bacterial growth.

Risks of Consuming Spoiled Fruit

While a tiny, accidental bite of moldy food might not cause harm to a healthy individual, it's a risky habit. The potential dangers of eating spoiled fruit include:

Foodborne Illness: Harmful bacteria, such as Salmonella, can contaminate food and cause food poisoning with symptoms like nausea, vomiting, diarrhea, and fever.
Mycotoxins: Certain molds produce mycotoxins, which are toxic substances that can cause illness. This is particularly dangerous with soft or porous foods, as mold can penetrate deeper than what is visible on the surface.
Nutrient Degradation: Over time, even if not spoiled, the nutritional value of fruit can diminish as vitamins and minerals break down.

Preventing Food Waste with Proper Storage

To extend the life of your fruit and reduce waste, proper storage is key. The right conditions can significantly delay spoilage.

Ethylene Sensitivity: Some fruits, like bananas and tomatoes, produce high levels of ethylene gas, which accelerates ripening in other produce. Store these items separately from ethylene-sensitive items such as leafy greens, apples, and berries.
Refrigeration: Many fruits, especially berries and citrus, benefit from refrigeration to slow down ripening and bacterial growth. Store berries in a ventilated container lined with a paper towel to absorb excess moisture.
Freezing: If you have ripe fruit that you won't use immediately, consider freezing it for future use in smoothies, baked goods, or sauces. Wash and chop the fruit before freezing in airtight bags.
Proper Placement: Avoid washing most produce until just before you're ready to eat it, as excess moisture encourages mold. Use your refrigerator's crisper drawers, which are designed to control humidity.

Fruit Spoilage: A Comparative Guide


Feature	Hard Fruits (e.g., Apples, Pears, Melons)	Soft Fruits (e.g., Berries, Peaches, Tomatoes)
Appearance	May show surface bruises or soft spots. Minor blemishes are often superficial.	Rapidly develops fuzzy mold, mushiness, or a 'weepy' appearance.
Texture	Bruised spots can be cut away. Overall, the fruit should still be firm.	Becomes uniformly soft, slimy, or collapses completely.
Mold	On hard, dense fruit, you can often cut away a small patch of surface mold (at least one inch around and below it).	Highly porous, allowing mold to spread unseen below the surface. Discard the entire fruit.
Smell	May have a slightly fermented or cidery smell when very old.	Likely to emit a strong, unpleasant, or fermented odor.
Action	Cut away any bruised or blemished spots and consume the remainder, if still firm.	Discard the entire item immediately, as mold spores and bacteria are likely widespread.

Conclusion

Ultimately, whether it's safe to eat fruit after the expiration date depends entirely on the condition of the fruit itself, not the date printed on the packaging. Fresh produce is a game of sensory cues. By understanding the difference between quality and safety indicators, and learning to trust your sight, smell, and touch, you can make informed decisions that protect your health and reduce unnecessary food waste. When in doubt, especially with mold on soft fruits, the safest course of action is to throw it out. For reliable food safety information, consult authoritative sources like FoodSafety.gov.

Frequently Asked Questions

A 'Best By' date indicates when a fruit is at its peak quality in terms of taste and texture, not when it becomes unsafe. A true 'Expiration Date' is primarily used for infant formula and highly regulated products. For most fruits, 'Best By' is the only date you might see, but your senses are a more reliable indicator of safety.

For hard, low-moisture fruits like apples or carrots, you can safely cut away a small patch of mold, removing at least one inch around and below it. However, for soft, porous fruits like berries, peaches, and tomatoes, mold can spread microscopic roots throughout the fruit, so you should discard the entire item.

Beyond mold, other signs include foul or fermented smells, excessive softness or mushiness, and significant discoloration. A slimy texture is also a clear warning sign that the fruit should not be consumed.

If you are a healthy individual, accidentally eating a small amount of moldy food will likely not cause serious harm, as stomach acid helps break down some mold. However, some people may experience an allergic reaction or mild stomach upset. If you have a weakened immune system, are pregnant, or experience severe symptoms, you should consult a doctor.

Store most fruits in the refrigerator to slow down ripening and bacterial growth. Keep ethylene-producing fruits like bananas away from sensitive items to prevent premature spoilage. For berries, store them unwashed in a well-ventilated container lined with a paper towel.

No, it is generally best to wash fruit just before eating or preparing it. Washing and storing can introduce excess moisture, which creates an ideal environment for mold and bacteria to grow. Leafy greens are an exception and should be washed and dried before storage.

Yes, freezing is a safe and effective way to preserve fruit indefinitely while maintaining its safety, though the quality may decrease over time. Freezing kills bacteria and stops spoilage. Just be sure to use airtight, freezer-safe containers.