Dont toss those pineapple peels!
Instead, use them to make this delicious tepache, a fizzy, lightly sweetened Mexican brew.
But you dont need all this equipment to make good use of your fruit scraps.
Simply Recipes / Elana Lepkowski
Enjoy tepache as a refreshing drink over ice or mix it with lime juice and tequila or rum.
It tastes like brown sugar but its unrefined and it doesnt contain molasses, as brown sugar does.
Piloncillo comes in the shape of a cone, but it can also be found by the bag.
Simply Recipes / Elana Lepkowski
The riper the pineapple, the more natural sugars it will have.
A ripe pineapple will make a more flavorful drinkyoull enjoy eating it more too!
Watch for visual cues and smells, as the timing will be different from batch to batch.
Simply Recipes / Elana Lepkowski
No bubbles after at least 3 days?
Check out my tips and tricks below to help the fermentation along.
Fermentation: Tips and Tricks
Tepache is one of the easiest fermented beverages to make at home.
Simply Recipes / Elana Lepkowski
I hope these tips and tricks help make each new batch your best.
Fun Variations to Try
Fan of Fruity Drinks?
Immediately reduce the heat to low, stirring constantly to dissolve the sugar.
Place the pineapple on a large cutting board.
Use a sharp chefs knife to slice the crown- and root-end off and discard them.
Stand the pineapple upright on its flat base so that it doesnt roll around.
Cut the skin into 2- to 3-inch pieces.
With the pineapple still upright, cut off the edible part, working around the core.
Cut the core into 1-inch chunks and place them in the container with the skin.
The rest of the pineapple is for you to enjoy!
Add the cooled syrup and the remaining almost 2 quarts filtered water.
Cover the container with a clean cheesecloth or tea towel.
Use a rubber band to secure it.
Place the container in a warm spot away from sunlight.
The ideal temperature is between 70F and 80F.
If the spot is warm (over 85F), check the tepache after 12 hours.
Wait at least 24 hours if its cooler.
Small bubbles will begin to form around the top edges as it ferments.
Use a slotted spoon to remove any white foam on top; it is harmless.
More bubbles will form over time, and the mixture will smell a little sour, like beer.
If cooler, it can take up to 5 days.
Set a nut bag or fine mesh strainer lined with cheesecloth over a large nonreactive bowl or jug.
Strain the tepache into it.
Let it sit for about 15 minutes to fully drain and discard the fruit.
Serve the tepache over ice and garnish with a slice of pineapple.
Tepache can be refrigerated for up to 1 week.
Do not cover it tightly.
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