Can I eat the fruit if it's a bit rotten and peeled?

Fruits that have partially rotted and have their rotten parts peeled off are generally edible, but it is recommended to discard them when they become moldy or have a large area of decay. Fruit decay may be caused by mechanical damage, low-temperature frostbite, or microbial infection, and the treatment method should be determined based on the specific type of decay.

Local mechanical damage caused by collision or frostbite caused by low-temperature storage of fruits, if only the skin changes color and there are no mold spots, can be safely consumed in the short term after removing the damaged part. This type of damage is usually not accompanied by the proliferation of microorganisms, but it should be consumed as soon as possible to avoid secondary pollution. When cutting, it is recommended to remove the rotten area and the surrounding healthy fruit flesh of more than 1 centimeter to reduce potential risks.

It is not recommended to consume moldy and rotten fruits even if visible mold spots are removed. Toxins such as penicillin produced by fungi may spread to seemingly normal fruit pulp, and high-temperature cooking is difficult to completely destroy. Especially for immunocompromised individuals, consuming moldy fruits may cause gastrointestinal discomfort such as abdominal pain and diarrhea. After fruit such as apples and pears become moldy, the penetration range of toxins may exceed the diameter of the rotten area by more than 2 centimeters.

When storing fruits in daily life, it is recommended to store them by category to avoid squeezing, and to wrap them in breathable bags for refrigeration. Cut fruits should be covered with plastic wrap and refrigerated before consumption within 24 hours. Choosing fruits with intact appearance and no scratches can extend their shelf life. Moldy fruits should be discarded in a timely manner to avoid contaminating other foods. Thoroughly cleaning before consumption can reduce surface pesticide residues and microorganisms.