Make Easy Tepache from Pineapple Peels
Tepache is a traditional, lightly fermented Mexican drink made from the peel and core of pineapples, often sweetened with piloncillo (or brown sugar) and spiced with cinnamon. It's refreshing, slightly fizzy, and a fantastic way to utilize parts of the pineapple that usually go to waste.
Ingredients
- 1 large pineapple peel and core (cut into chunks)
- 1 cup brown sugar or piloncillo
- 8-10 cups filtered water
- 3-4 whole cloves (optional)
Instructions
- Wash the pineapple thoroughly, scrubbing the peel to remove any dirt or waxy residue. It's best to use organic pineapple if possible.
- Carefully peel the pineapple, keeping the peel in larger pieces. You can also include the fibrous core, cut into chunks.
- In a large glass jar or food-grade bucket (at least 1-gallon capacity), combine the pineapple peel and core pieces, brown sugar, cinnamon stick, and cloves.
- Add the filtered water to the jar, ensuring all pineapple pieces are submerged. Stir well until the sugar dissolves completely.
- Cover the jar opening with a cheesecloth or a clean kitchen towel, securing it with a rubber band. This allows air circulation while keeping fruit flies out.
- Place the jar in a warm spot, away from direct sunlight, to ferment for 24-72 hours (1-3 days). You'll know it's ready when it has a slightly sour aroma, is lightly fizzy, and may have a thin layer of foam on top. Taste it daily after 24 hours to achieve your desired flavor.
- Once fermented to your liking, strain the liquid through a fine-mesh sieve into clean bottles or jars, discarding the solids. You can reuse the pineapple solids for a second, milder batch of tepache if desired.
- Refrigerate the strained tepache immediately. It can be stored in the fridge for up to a week. Serve chilled over ice.
Notes
For best results, use organic pineapple to avoid pesticides. Adjust sugar to your taste. If you prefer it less sweet, start with less sugar. If it's too sweet, let it ferment a bit longer. Serve chilled over ice. You can add a squeeze of lime juice or a sprig of mint for extra flavor. For a stronger fizz, bottle it in airtight bottles for an extra 12-24 hours after straining, refrigerating immediately after.