Overripe describes fruit or vegetables that have passed their peak of flavour and texture, becoming excessively soft, mushy, or fermented-tasting. The same ripening processes, starch converting to sugar, cell walls breaking down, volatile aromas developing, continue past the ideal eating point into decline. Bananas develop black spots and a winey edge, avocados turn stringy and bitter, tomatoes go mealy, and stone fruit bruises at a touch. Food safety note: overripe is not the same as rotten, and most overripe fruit is safe, though mouldy portions should be discarded generously since invisible hyphae spread. Resourceful kitchens redirect overripe produce into smoothies, baking, chutneys, and sauces, where texture no longer matters. Retailers manage the boundary with reduced-price clearance, markdown strategies that cut waste while moving stock before it becomes unsaleable.