Woman Mistakes Wasabi for Avocado: Don’t Try This At Home

An Israeli woman mistook wasabi for avocado and was subsequently hospitalized for ‘broken heart syndrome‘. 

The 60-year old woman thought that the wasabi served at the wedding was, in fact, some sort of guacamole or avocado dip. She ate a large amount of it and then she started to feel a sudden pressure in her chest which moved down to her arms soon enough. As someone whose eyes get wet when I accidentally eat just a bit more wasabi than I can take, I cannot possibly imagine what the poor woman felt in the moment.

Weirdly, the woman chose to stay at the wedding, even though she was probably in a lot of pain, and she later said that the sensation lasted for a few hours.

She only decided to go to the hospital the next morning, when she woke up feeling weak and uncomfortable. The doctors performed an electrocardiogram and diagnosed her with takotsubo cardiomyopathy, also known as ‘broken heart syndrome’. This is a temporary disruption of [the] heart’s normal pumping function in one area of the heart. It usually only happens to people over 50 years of age and it’s usually triggered by extreme emotional or physical stress, like the death of a loved one or a car accident.

This appears to be the first incident where eating something triggers the broken heart syndrome, according to a report in BMJ Case Reports. There have been others in the past that were connected to a severe allergic reaction or anaphylaxis.

“To the best of our knowledge, this is the first report of takotsubo cardiomyopathy triggered by wasabi consumption,” the researchers wrote.

Happily, the woman recovered after the incident and will probably never touch anything resembling avocado again.

You can also read about the cases of avocado hand and maybe decide not to eat avocado again, like I think I have.

Featured image by Jonathan Valencia from Pixabay

Article by Ruxandra Grecu from So Delicious. View the original article here.


This Avocado & Chips Chocolate Bar Is An Unlikely Must-Try

From shakes, toasts, and even beer, we’d like to think that we’ve seen it all when it comes to avocado-flavored food iterations. But this latest sweet, an avocado chocolate bar with actual tortilla chip bits inside, is one that comes out of left field. Yet even though the combo is a head-scratcher on paper, and either open or curious mind will lead you to a chocolate bar that is surprisingly delicious and hits familiar flavor profiles and textures.

From the creative chocolate minds over at Compartes, namely founder and owner Jonathan Grahm, this new avocado & chips chocolate bar is a limited-edition flavor that capitalizes on the success of last year’s avocado chocolate bar.

What sounds like the wrong flavor duo to make into a chocolate immediately becomes validated once you realize the valuable crunch that the bits of tortilla chips provide. Think of the satisfying crip you get from a Nestle Crunch bar, only with the complimentary saltiness that plays well with the smooth and creamy avocado-based chocolate.

Available online for shipping nationwide and select retailers for $9.95, this new Avocado & Chips bar is a new take on the tried and true salty and sweet dynamic that we all love.

Grocery Hacks

How To Quickly Ripen An Avocado In A Pinch

Photo: So Delicious

If you’re looking to ripen your avocado because of a guacamole emergency (yeah, we have those, they exist!) then there is a way indeed. We’re telling you what it is right now.

It can be so frustrating when you discover that your main ingredient for guacamole is still rock hard and you want to make something of it, but you’ll have to wait, who knows how long? Let go of the longing and the trying to be patient, because there is a way around it. You can ripen your avocado quicker and then make whatever you want with it.

I really love these kitchen hacks that sometimes allow me to show off with company or when I’m cooking with a loved one. Sure, it’s not just an ego thing, I just like to understand how things work. And this following hack is definitely one of my favorites. Especially since I don’t always find prime, ripe avocados at the supermarket.

First, how do you know it’s not ripe?

Grab the fruit and check out its consistency. If it’s a little bit soft, but not squishy, then it should be perfect. Squeeze it gently. It should yield to a little bit of pressure. Also, if you have more options in the store, go for the ones that have dark green to brown skin. But not all avocado types turn brown, so be mindful of that.

Ripen Your Avocado If You’re in a Pinch: Here’s How
Touching the avocado is the simplest way to find out if it is ripe or not.

Another way to tell if your avocado is ripe is to tug on its stem, gently. If it falls off easily and is brown, then your avocado is ripe. If not, well then, it’s high time to ripen it.

If you have one or two days, then you could live it on the windowsill, in sunlight. But this trick also depends on the weather, so let’s move on.

Ripen your avocado: how?

It’s all about chemistry, you see. If your avocado needs to mature a bit (or a lot), then there is one way to do it: place the fruit in a brown paper bag, close it, and then store it at room temperature. You can also use a newspaper to wrap them in if you have no paper bags on hand.

If you’re in even more of a hurry, then add more ripe fruit to the bag or newspaper, like a banana, an apple, or a tomato. Because they’re ripe, they produce this ethylene gas that triggers ripening in mature fruit. So, trapping the gas in the bag helps ripen whatever else you might want to ripen. This might happen overnight, so make sure to check.

What if you want to do the opposite, though, and slow down the process of maturing of the fruit? Just place the avocados in the refrigerator, because this will help them keep a little bit longer and buy you some time until you find a suitable use for them.

Related Links:

Article by Ruxandra Grecu from So Delicious. View the original article here.

Grocery What's New

What’s Better than an Avocado? A Giant Avocado, New on the Market

Photo: So Delicious

How much more avocado toast could you make with a giant avocado? Well, you might soon have the opportunity to find out, since Australia has started producing the variety, lovingly dubbed ‘Avozilla’. Until then, others have asked themselves this question, and the answer seems to be… 18! 

The Avozilla is about five times the size of a normal avocado. And they have an average weight of 3 pounds (1.2 kilograms). And you don’t have to worry about the quality of the fruit – it’s still quite nutritious and the consistency is quite buttery, perfect for making a large batch of guacamole or all the avocado toast you can eat (for a few days). Some of the avozillas are so huge, they can even weigh 4 pounds (approximately 2 kilos)!

400 giant avocado trees

The Groves family is the only commercial grower of the giant avocado in Australia. According to ABC News Australia, the family harvested the first crop from their 400 trees a few weeks ago. As you’d expect, people got really excited from the get-go. “Everybody is pretty amazed to see these giant avocados and they are quite a statement, when you see one it is unforgettable,” Mr. Groves said when talking to ABC. “Often big fruit and big vegetables don’t taste as good as the smaller ones but in this case, they really do, they are a very good eating fruit,” he added.

The avozilla variety originated in South Africa; the fruit is bred just like any other crop of fruit and vegetables, and not genetically altered. Its original name was, weirdly, Post Office.

The Groves family had to pay a royalty and sign a license agreement before planting the trees. And that’s because they’re under plant breeder rights. But the fuss paid off royally for the growers: people bought the majority of giant avocados in just under two days at most wholesalers.

One Avozilla costs about $9, or 12 Australian dollars. Which is not bad considering that you can make a spread for about 14-18 pieces of toast out of one. Or some great face masks. And you only have to buy it once and make sure that it’s ripe. If you ever get your hands on one of them, know that after you cut it you can keep it fresh by wrapping it tightly and storing it in the fridge. But be careful while cutting it, because cutting an avocado can be a safety hazard.

Related Links:

Article by Ruxandra Grecu from So Delicious. View the original article here.

#foodbeast Feel Good FOODBEAST Hacks Health Recipes SPONSORED Sweets

Get The No-Bake Cheesecake Recipe That Looks Just Like An Avocado

Using avocados as dessert vessels is a pretty popular fad right now. Avocado lattes and gelato that looks like the fruit come to mind as fun examples. This No-Bake Pistachio Avocado Cheesecake might be one of the easiest ways to get in on the fun while looking just like a real avocado.


Serving as the “fruit” part of the avocado is the no-bake cheesecake base, which utilizes avocados and Wonderful Pistachios No Shells to keep prep time down to a minimum while delivering big on flavor.

The “pits” use more of the pistachios, along with bananas and agave to create a sweet, nutty core that complements the tangy cheesecake.

Anyone could easily be fooled into thinking these desserts are actually avocados. It’s a simple way to both have a little fun with your friends and create a sweet, nutty, and memorable treat.

Take a look at the recipe below if you want to make these for yourself.

For the cheesecake filling
2 large ripe avocados
3 tablespoons agave nectar
1/2 cup of nonfat vanilla or honey Greek yogurt
1 bag Wonderful Pistachios No Shells Lightly Salted soaked in hot water for at least 3 hours (or overnight)
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
For the avocado “pit”
2 cups Wonderful Pistachios No Shells Roasted & Salted
2 small ripe bananas
1 pinch nutmeg
2 tablespoons agave nectar


Step 1
In a food processor add Wonderful Pistachios No Shells after being drained from the water. Process until pistachios have become smooth.

Step 2
Core our avocados with a regular spoon, careful not to rip the skin.

Step 3
After the pistachio mixture is smooth, add the rest of the ingredients for the filling minus the greek yogurt.. Mix until smooth and then add Greek yogurt. Mix again and then scoop into avocado peels. Set on sheet tray and chill in fridge for 1 hour.

Step 4
Combine all ingredients for the ‘avocado pit’ in a food processor. Mix until desired consistency about 3-5 minutes. Remember to clean sides of food processor to fully incorporate pistachio and bananas.

Step 5
Using a spoon, scoop a small amount of mixture and roll into a ball. The ingredients will be wet. Place balls on a baking sheet lined with parchment paper and chill in the fridge for 20-30 minutes. Place “pit” inside refrigerator firm avocado cheesecake filling. Plate and serve!

Photos by Pete Pham

Created in partnership with Wonderful Pistachios

Grocery Hacks

How To Keep An Avocado From Turning Brown

Photo: Shutterstock/Nataliya Arzamasova

Avocado is one of those ingredients that can take an average dish to a new, delicious level all on its own. From crisp salads to sizzling fajitas to your morning toast, almost anything can be enhanced by the creamy, green fruit (yep, it’s a fruit!).

But once you start slicing and dicing that avocado, you’ve got a relatively short window to incorporate it into your recipe before it begins to turn brown. Sure, you might not get sick from eating that slightly speckled piece, but when it comes to presenting a pretty plate, most people tend to frown on brown.

Whether adding it to a sandwich or topping a bowl of chili, you don’t always use a whole avocado in one dish. If you’re hanging on to the other half, you can store it in the fridge for a later use—but the way you store it is essential for ensuring your avocado looks fresh, green and ready to add some cool, creamy goodness to your favorite recipe.

Why avocados brown

Before getting into the solutions for keeping a sliced avocado green, it’s important to understand why it turns brown in the first place. Avocados contain an enzyme called polyphenol oxidase, which causes the flesh brown when exposed to air—or more specifically, when it’s exposed to oxygen. So in order to maintain that gorgeous green color, the flesh of an avocado needs to be protected from oxygen exposure. (Ever wonder why it usually stays brown just underneath the pit? The pit doesn’t hold any magical powers—it just acts as a barrier against oxygen until it’s removed.)

The following solutions aren’t everlasting—eventually the exposed flesh will brown after a period of time, but these methods will help lengthen the time you can store your sliced avocado without worrying about excessive browning.

Trick No. 1: Seal with plastic wrap

If you’ve halved an avocado, carefully apply plastic wrap smoothly against the flesh. You can leave the pit in or take it out, but if you do remove it, make sure to lightly press the plastic wrap along the well where the pit was to ensure a tight seal.

Trick No. 2: Give it a citrus twist

Citrus fruits naturally contain strong antioxidants, which work against oxygen to slow down spoiling or browning in certain foods. Simply brush a little lemon or lime juice across the flesh of a sliced avocado, seal it in an airtight container, and it should delay the browning process for about a day.

Trick No. 3: Brush with oil

Oil will also help oxygen from reaching the flesh of an avocado. Brush the exposed area with olive or vegetable oil to create a barrier, then seal in an airtight container—it should keep from browning for about a day or so.

Trick No. 4: Buddy up with onion

Onions aren’t just a tasty addition to guacamole—they’re naturally an avocado’s BFF: Brown-Fighting Friend, that is. Onions contain sulfur compounds that, when released, slow the oxidation that causes browning. Roughly chop up a red onion, place it in an airtight container, and lay your avocado half on top. Bonus: you’re already partway through the prep for some incredible homemade guacamole!

So go ahead and stock up on some avocados, get slicing, then try any of the methods above (or test them all to see which works best for you!). Read up on these surprising fun facts about the creamy, green power food, then put your star ingredient to use with these irresistible avocado recipes.

Related Links:

50 Secret Recipes for Classic Diner Foods

33 Things Your Fast Food Worker Isn’t Telling You

10 Common Mistakes Everyone Makes When Brewing Coffee

Article by Rachel Seis from Taste of Home. View the original article here.


People Are Suddenly Proposing With Avocados And We’re Not Sure Why

Marriage proposals are one of the most intimate gestures you can make. Whether it’s outlandish or simple, popping the question is one of those moments that sticks with you for the rest of your life. So why would you want to turn your big moment into a silly trend?

Apparently one such trend involves using an avocado to pop the question,  Mashable reports.

The idea is to keep your significant other in the dark by carrying around an inconspicuous avocado, rather than a ring box. Once their guard is down, the proposer gets on their knees and pops the question — the ring embedded inside the de-pitted fruit.

We asked the Foodbeast team what they thought of this ridiculous trend and here’s what they had to say.


I’d do it in an avocado shell if the person I was proposing to was super into avocados. But not the flesh, that just gets messy.


The worst trend I’ve seen all year. Humanity must be stopped.


That’s the dumbest thing ever this side of the Flowbee.


That’s the most basic bitch proposal I’ve ever seen. I hope she responds with a toast.

As for myself, I’m just wondering how he’ll feel about avocados if the marriage doesn’t work out. I’d hate to have something so delicious tainted for life.

News Now Trending

Woman Finds 5 Pound Avocado That May Be A Guinness World Record

A woman who happened to come across a 5 pound avocado on her morning walk may be in line for a Guinness World Record.

Hawaii resident Pamela Bryant Wang discovered the massive fruit while on a Sunday walk. The avocado was underneath a tree that hung over a street, and free for anyone to take.

“I see avocados every day, and I pick up avocados every day, but this one… it was hard to miss,” she told West Hawaii Today. After taking it home and showing to some friends, she was convinced to have the avocado weighed and submitted to Guinness World Records to see if hers broke the record for heaviest avocado.

Currently, that number is set at 4 pounds and 13.2 ounces. Wang’s find checked in at 5.23 pounds, which is more than enough for her to claim the title. Guinness will verify if her results are valid or not within a couple of months.

As for the avocado, after being officially measured and weighed, half of it was enjoyed by Wang and her friends, who commented that it was “very good.” The rest was given to a local restaurant for their customers to enjoy.