Is it safe to eat fruit after use by date?

January 9, 2026 •

4 min read

According to the UN Food and Agriculture Organization, approximately one-third of all food produced for human consumption is lost or wasted globally, with date labeling confusion being a significant contributor. Understanding what a 'use by' date truly means for different types of fruit is key to reducing this waste without compromising safety.

Quick Summary

The safety of eating fruit after its 'use by' date depends on the type of fruit, the label, and storage conditions. Labels like 'best before' refer to quality, while 'use by' indicates a safety deadline. It's crucial to inspect fruits for spoilage signs, especially soft fruits, which pose a higher risk after their prime.

Key Points

Check the Label: Distinguish between 'use by' (safety) and 'best before' (quality) dates; 'use by' is critical for safety, especially on pre-packaged fresh fruit.
Trust Your Senses: For most fruits with a 'best before' date, check for visible mold, mushy texture, or foul smells, as these are reliable indicators of spoilage.
Know the Risks: Soft, moist fruits like berries spoil faster and should be discarded immediately if moldy. Hard fruits may allow for small, moldy sections to be cut away safely.
Store Properly: Following storage instructions, such as refrigerating cut fruit and keeping your fridge below 40°F, can extend a fruit's safe shelf life.
Reduce Food Waste Safely: Freeze fruit approaching its peak freshness to halt spoilage. This is a safe and effective way to prevent waste.
Discard When in Doubt: If you are unsure about the freshness or safety of a fruit, especially one past its 'use by' date, it is always safest to throw it out.

Understanding Food Date Labels: Best Before vs. Use By

The most critical aspect of determining whether fruit is safe to eat is understanding the difference between a "use by" date and a "best before" date. While both appear on packaging, they serve very different purposes related to food safety versus quality. The European Food Safety Authority and other agencies emphasize that misinterpreting these labels is a major cause of preventable food waste.

Use By Dates

A use-by date is about food safety, not quality. This is the most important date to remember for highly perishable items. You should never eat, cook, or freeze food after its use-by date, even if it looks and smells fine. Harmful bacteria can grow on these products that you cannot see, smell, or taste, posing a significant risk of foodborne illness. In general, most fresh fruit does not carry a 'use by' date unless it is pre-packaged and highly perishable, such as a fruit salad or a smoothie pack. For these products, strict adherence to the label is necessary.

Best Before Dates

The "best before" date, sometimes labeled as BBE (best before end), is about quality, not safety. Foods with this label are still safe to eat after the specified date, but their flavor, texture, or freshness may be diminished. Many fruits fall into this category, especially those with longer shelf lives. For fruits with a 'best before' date, your senses are a valuable tool. Look, smell, and even taste (in small amounts) to determine if the quality is still acceptable. Examples include apples, citrus fruits, and dried fruits.

The “Sniff Test” and Other Sensory Clues

For most raw fruits, relying on sensory cues is the most reliable way to judge freshness. This is often referred to as the "sniff test," but involves more than just smell.

Visual Indicators:

Mold: Any visible mold means it's time to toss the fruit. Soft fruits like berries and peaches with mold should be discarded entirely, as the mold spores and toxins can permeate the entire fruit. For hard fruits like apples or firm melons, you can sometimes cut away a large margin (at least one inch) around a small spot of mold, but this is done at your own risk.
Bruises and Soft Spots: Small, localized bruises are generally fine. Simply cut them out. However, if soft spots are widespread and the fruit is becoming mushy, this is a sign of decomposition and bacterial growth.
Color Changes: A change in color can indicate spoilage. For example, fresh-cut fruit turning brown is not a safety issue but a sign of oxidation, while a full fruit developing dark or black spots may indicate rot.

Tactile Indicators:

Texture: Excessively soft, slimy, or wrinkled fruit is typically past its prime. Good fruit is firm and plump.
Juice Leakage: If a fruit is leaking juice and becoming wet and sticky on the outside, spoilage bacteria are likely at work.

Olfactory Indicators:

Smell: A foul, sour, or fermented smell is a strong indicator that the fruit has gone bad and should not be eaten.

Fruit spoilage by type

Different fruits spoil at different rates and in different ways. Here is a comparison to help you make an informed decision:


Feature	Soft Fruits (e.g., Berries, Peaches)	Hard Fruits (e.g., Apples, Pears)	Citrus Fruits (e.g., Oranges, Lemons)
Shelf Life	Very short (3-7 days)	Long (several weeks to months)	Long (several weeks)
Primary Spoilage Indicator	Mold, mushiness, weeping juice	Soft spots, skin blemishes, wrinkles	Mold, dried-out texture, loss of flavor
Safety After Date	Do not eat once past 'use by' or when mold appears due to high moisture content.	Usually safe to eat past 'best before' if firm; cut away any bruised or moldy spots.	Safe to eat past 'best before' as long as there is no mold and the skin is intact.
Risk of Illness	Higher due to rapid spread of mold and bacteria.	Lower; visible spoilage is often contained on the surface.	Lower; acidic environment inhibits some bacterial growth, but mold can still pose a risk.

Guidelines for Handling Fruit Safely at Home

To maximize the life of your fruit and minimize waste, proper handling and storage are crucial.

Buy Smart: Choose fruits without bruises, cuts, or damaged skin, as these are entry points for bacteria.
Wash Thoroughly: Always wash fruit under running water right before you eat, cut, or cook it, even if you plan to peel it.
Separate Safely: Keep fresh produce separate from raw meat, poultry, and seafood in your shopping cart, grocery bags, and refrigerator.
Refrigerate Properly: For most perishable fruits, refrigeration is key. Maintain your fridge temperature at or below 40°F (5°C).
Cut and Store: Refrigerate all cut or peeled fruit promptly. Discard any cut fruit left at room temperature for more than 4 hours.
Know When to Freeze: Freezing can extend the life of many fruits indefinitely, though quality may decline over time. Freeze fruit before the 'use by' date to pause the spoilage process.

Conclusion: A Common Sense Approach

Ultimately, whether you can safely eat fruit after its labeled date depends on a careful assessment of its condition, not just the number on the package. Pay close attention to the specific labeling—'use by' means a hard deadline for safety, whereas 'best before' indicates a peak quality guideline. For the majority of unpackaged, raw fruits, your senses are the best tools. Inspect for mold, changes in texture, and unpleasant odors. By understanding these distinctions and practicing proper storage, you can reduce food waste and protect your health.

Learn more about best practices for storing fruits and vegetables safely.

Frequently Asked Questions

A 'use by' date indicates a safety deadline for highly perishable fruit products like pre-packaged salads. A 'best before' date is a guideline for quality, meaning the fruit may not be at its peak freshness but is generally still safe to eat after that date if stored properly.

For soft fruits like berries, peaches, or tomatoes, you should discard the entire fruit, as mold spores and invisible root-like threads can penetrate the whole item. For hard, dense fruits like apples or carrots, you can cut away a generous margin of at least one inch around the moldy spot, but this is a judgment call and done at your own risk.

You can rely on your senses. Check for signs of spoilage such as visual mold, mushy texture, discolored spots, or an unpleasant smell. If the fruit still looks, smells, and feels good, it is likely safe for consumption.

Yes, it is generally safe to eat bruised fruit. A small, brown, bruised spot is not a sign of rot and can simply be cut off. However, if the bruising is extensive or accompanied by a mushy texture and foul smell, the fruit should be discarded.

Yes, freezing acts as a 'pause' button for food spoilage. You can freeze fruit right up until its 'use by' date to preserve its safety. Foods kept continuously frozen are safe indefinitely, though quality may degrade over time.

Eating spoiled fruit, especially items with mold or advanced bacterial growth, can lead to foodborne illnesses. Symptoms can include nausea, vomiting, diarrhea, and stomach cramps.

Washing fruit is always a good practice to remove surface dirt and some bacteria, but it will not make spoiled or moldy fruit safe to eat. For fruits with a 'best before' date, washing can clean the surface, but a visual and olfactory check for spoilage is more critical.