Tag: Banana spoilage

Over 70% of bananas consumed globally are the seedless Cavendish variety, yet many people still encounter tiny black specks or a dark central core inside the fruit. The black part inside a banana can be several different things, including immature seeds, harmless bruising, or a sign of overripening or fungal infection.

The banana is a healthy and convenient fruit, but millions of tons are unnecessarily thrown away each year due to misconceptions about ripeness. Understanding at what point you should not eat a banana is key to preventing food waste while also protecting your health from potential contaminants.

According to the U.S. Food and Drug Administration (FDA), as long as a banana isn't visibly moldy, it's likely safe to eat. However, telling if a banana has gone bad involves more than just ignoring the brown spots, which are often a sign of peak ripeness for baking. This guide will help you understand the key differences between an edible, overripe banana and one that has spoiled beyond saving.