Can the fruit still be eaten if it's a little rotten

It is usually not recommended to continue consuming fruits that have slightly rotted. Rotten parts may contain mycotoxins, and even if visible moldy areas are removed, the toxins may spread to the seemingly intact flesh.

Fruit decay is mainly caused by microbial contamination or mechanical damage. Microbial reproduction can produce toxins such as penicillin, which are heat-resistant and may penetrate deep tissues of fruits. Common perishable fruits such as strawberries, peaches, and other soft fruits have a faster spread of mold. Hard fruits such as apples and pears are relatively resistant to decay, but internal browning may still be accompanied by a decrease in quality. Some fruits with minor scratches are safe to consume in the short term. When there are only indentations on the skin and no mold or fermentation odor, the damaged area can be removed and consumed as soon as possible. Local black spots on banana peels but intact flesh, or damaged oil cells on citrus fruit skins but intact fruit petals, usually do not affect the safety of consumption. When dealing with suspected spoiled fruits, food safety principles should be followed. Moldy fruits are not recommended for juicing or cooking, as high temperatures cannot completely destroy toxins. Special populations such as infants, pregnant women, or immunocompromised individuals should avoid consuming fruits that are damaged in any form. When storing fruits in daily life, pay attention to sorting and storing them. It is recommended to refrigerate perishable fruits and consume them within three days. Choosing fruits with intact appearance and no scratches when purchasing can effectively reduce the probability of decay.