A refreshing, naturally fermented pineapple drink from Mexico, traditionally made from the fruit’s rind and core, offering a unique blend of sweet, tangy, and subtly spicy flavors. This recipe turns pineapple scraps into a delicious, probiotic-rich beverage.
Tepache: Mexican Pineapple Drink
A refreshing, naturally fermented pineapple drink from Mexico, traditionally made from the fruit's rind and core, offering a unique blend of sweet, tangy, and subtly spicy flavors. This recipe turns pineapple scraps into a delicious, probiotic-rich beverage.
Ingredients
- 1 whole pineapple scrubbed
- 8 cups water filtered
- 1 cup piloncillo or packed light brown sugar
- 5 cloves whole
- 1 inch ginger fresh
Instructions
- 1. Thoroughly wash the pineapple, then carefully peel it, keeping the rind as intact as possible. Core the pineapple and set aside the rind and core. You can use the pineapple fruit for another recipe. 2. In a large glass jar or ceramic pot (at least 1-gallon capacity), combine the reserved pineapple rind and core, filtered water, piloncillo (or brown sugar), cinnamon sticks, whole cloves, and optional ginger slices. 3. Stir the mixture well to help dissolve the sugar. Ensure that all pineapple pieces are submerged beneath the water line. You can use a small plate or a fermentation weight to keep them submerged, which helps prevent mold. 4. Cover the jar loosely with a cheesecloth or a clean kitchen towel, securing it with a rubber band. This allows for air circulation while keeping fruit flies and other contaminants out. 5. Place the jar in a warm spot (ideally 70-80°F / 21-27°C) away from direct sunlight. Let it ferment for 2-3 days. 6. Check the tepache daily. You should start seeing small bubbles forming on the surface, indicating active fermentation. Taste it after 2 days; it should be slightly tangy and fizzy. If you prefer it stronger or more effervescent, let it ferment for another day. 7. Once the tepache has fermented to your liking, strain the liquid through a fine-mesh sieve or cheesecloth into clean bottles or jars, discarding the solids. 8. Seal the bottles or jars and refrigerate immediately to halt the fermentation process. Serve your homemade tepache chilled over ice and enjoy!
Notes
Use organic pineapple to minimize pesticide residue on the rind. For extra fizz, bottle the strained tepache in airtight bottles and allow it to ferment at room temperature for an additional 12-24 hours (burping occasionally) before refrigerating. Serve chilled, optionally with a squeeze of lime or a dash of chili powder for an authentic Mexican touch. If you don't have piloncillo, packed light brown sugar works well as a substitute.
