A traditional, tangy, and naturally probiotic beverage made from the peels of a pineapple. This refreshing drink, enjoyed in cultures like Guyanese and Mexican, offers a delightful way to support gut health.
Fermented Pineapple Skin Tea
A traditional, tangy, and naturally probiotic beverage made from the peels of a pineapple. This refreshing drink, enjoyed in cultures like Guyanese and Mexican, offers a delightful way to support gut health.
Ingredients
- 1 medium pineapple organic preferred
- 4 cups water filtered
- 1/4 cup brown sugar or honey (adjust to taste and desired fermentation speed)
- 1 inch fresh ginger sliced (optional)
- 3-4 whole cloves (optional)
Instructions
- 1. Thoroughly wash the pineapple. Using a sharp knife, carefully peel the pineapple, ensuring to leave some of the fruit on the peels for flavor. Cut the peels into smaller pieces.
- 2. In a large, clean glass jar or pitcher (at least 2-quart capacity), combine the pineapple peels, filtered water, and brown sugar. Stir well until the sugar dissolves. If using, add the sliced ginger and whole cloves.
- 3. Cover the jar opening with a breathable cloth (like cheesecloth) secured with a rubber band. This allows air circulation while keeping out contaminants.
- 4. Place the jar in a warm spot out of direct sunlight for 3 to 5 days. You will notice small bubbles forming, indicating fermentation. Taste daily after day 2; once it reaches your desired level of tanginess, it's ready.
- 5. Strain the fermented liquid through a fine-mesh sieve into another clean container, discarding the solids. For an even clearer tea, you can strain it again through cheesecloth.
- 6. Transfer the strained tea to bottles or a pitcher and refrigerate. Serve chilled over ice.
Notes
Fermentation typically takes 3-5 days at room temperature, depending on warmth and desired tanginess. You can add slices of fresh ginger, a few cloves, or a cinnamon stick for extra flavor. Serve chilled, often over ice. Store in the refrigerator for up to a week.
