You open a container of juicy raspberries or blueberries, only to find one fuzzy, gray offender staring back at you. Your first instinct might be to toss just the moldy berry and eat the rest. But is that safe?
Unfortunately, in most cases, one moldy berry can spell trouble for the whole bunch.
Berries are soft, porous, and tightly packed, which creates a perfect storm for mold to spread quickly, even if you can’t see it yet. Mold produces invisible root-like structures called hyphae that can weave into neighboring fruit before any visible fuzz appears. That’s why food safety experts generally recommend discarding the entire container if mold is present, especially with fragile fruits like strawberries, raspberries, or blackberries.
Blueberries are slightly more forgiving due to their thicker skin, but even then, if you see signs of mold, proceed with caution. If you choose to salvage any, remove them immediately from the original container, rinse well under cold water, and inspect each berry closely for softness, spots, or discoloration.
To help prevent mold from forming in the first place:
- Store berries unwashed until ready to eat (moisture accelerates mold growth).
- Line the containers with paper towels to absorb excess moisture.
- Rinse with a vinegar solution (1 part vinegar to 3 parts water) before refrigerating to extend shelf life — just be sure to dry thoroughly.
While it may feel wasteful to toss a full container, eating moldy berries — or even their neighbors — can cause digestive upset or allergic reactions in sensitive individuals.
Truth: When it comes to mold, it’s always better to be safe than sorry
