Pineapple Tepache, a cherished traditional beverage from Mexico, delights with its tangy flavor and straightforward fermentation process. This naturally effervescent drink is made from the rinds and cores of pineapples. Ensure they are organic and chemical-free to guarantee the best flavor and maximize health benefits. Whether you're a seasoned fermenter or a curious newcomer, this recipe tutorial guides you through creating a refreshing homebrew that is both delicious and nutritious.
The origin of pineapple tepache
Pineapple Tepache traces its roots back to pre-Columbian Mexico, where it was originally brewed from corn. Deriving its name from the Nahuatl word "Tepatti," which means "Maize Drink," the traditional corn-based recipe is still preserved in some small rural communities throughout Mexico. Over time, Tepache has evolved from its maize origins to primarily use the rind and core of pineapples.
Today, it is commonly sweetened with piloncillo - a raw form of pure cane sugar - and flavored with cinnamon and cloves, creating a uniquely refreshing beverage. While piloncillo is traditional, alternatives like brown sugar, coconut sugar, or even regular white sugar are perfectly acceptable substitutes.
This delightful beverage has become a staple in Mexican culture, often sold by street vendors and widely cherished for its sweet, spicy, and refreshing qualities.
My pineapple tepache discovery
My journey into the world of fermented beverages began about ten years ago, marked by a fascinating stage in my culinary career. It all started with kombucha tea during a culinary tour of Northern Thailand in 2015, sparking a deep interest in fermentation.
As a guest chef lecturer at Leith's School of Food and Wine in London, I had the opportunity to teach Raw Food & Fermentation. This role allowed me to develop course curriculums and explore fermentation recipes from around the globe, including:
- Pineapple tepache
- Beetroot kvass
- Water kefir
- Milk kefir
- Coconut kefir
- Ginger beer
- Mead
- Amazake
In 2018, my culinary path took me to Phuket, Thailand, where I saw pineapples growing in their natural habitat for the first time! The pineapples here in Southern Thailand are perfect for making our homemade Tepache brews, using fruit sourced directly from neighboring plantations.
Pineapple tepache benefits
- Probiotics: Promotes the growth of beneficial bacteria, supporting a healthy gut microbiome.
- Digestive Health: Aids digestion and enhances gut function.
- Rich in Nutrients: Offers vitamins C and B, fiber, and bromelain, which helps with digestion and inflammation.
Pineapple tepache ingredients
- Organic Pineapple: One medium-sized pineapple for the rind and core.
- Brown Sugar: To sweeten and facilitate fermentation.
- Filtered Water: For the perfect fermenting environment.
- Spices: Cinnamon sticks and ginger root for flavoring.
Sometimes we add turmeric, tamarind, whole cloves, star anise, lemon grass, and even a slice of chili to cut through the sweet and sour flavor!
How to make tepache pineapple
Prepare Ingredients:
Wash the pineapple thoroughly to remove any impurities.
Prepare Pineapple
Fermentation Process
Bottling and Storage:
Serving suggestions
- Straight up: Serve chilled over ice with a twist of lime.
- In mixed drinks: Use as a base for unique cocktails and mocktails.
- With desserts: Incorporate into various tropical desserts for a probiotic boost.
- Pineapple sangria: For a fun presentation, add chopped fruits like pineapple, oranges, or apples to the Tepache before serving, similar to sangria!
Pineapple tepache FAQ
Pineapple Tepache generally contains a very low alcohol content, typically ranging from 0.5% to 2%. The exact percentage can vary depending on the length of fermentation and the sugar content of the pineapple used. It's mild enough for most people to enjoy without the effects typically associated with alcoholic beverages.
While traditional tepache is made using pineapple, you can experiment with other fruits for fermentation. Apples, pears, and even berries can be used to create unique versions of tepache, though the flavor profile will differ from the classic pineapple.
Homemade tepache can be stored in the refrigerator for up to one month. Ensure it's kept in an airtight, high-quality bottle to maintain freshness and prevent over-fermentation, which can lead to bottles exploding. Always monitor the pressure if you notice excessive carbonation.
Absolutely! Don't throw away the pineapple rind after making your first batch of tepache. You can use the same peelings to make a second batch. Interestingly, the second batch often turns out even tastier than the first! This is a great way to maximize the flavor and value of your pineapples.
Why make pineapple tepache at home?
Creating Pineapple Tepache at home offers a simple, enjoyable introduction to the world of fermentation. This low-risk activity is an excellent way to produce beverages that are not only healthful but also rich in flavor. You have the freedom to tailor the sweetness and spice levels to your taste, allowing for a custom experience with each batch.
This straightforward probiotic recipe connects you with the vibrant cultural traditions of Mexico and introduces the joys of tropical fermentation into your home, regardless of your location globally. Making Tepache yourself is not just about enjoying a delicious drink - it's about engaging in a sustainable practice that enhances your connection to food and its origins.
More probiotic recipes to explore
We hope you enjoy this delicious recipe. If you give it a try, let us know in the comments below - we love hearing your feedback and seeing your recreations.
📋 Recipe
BREDA says
Wonderful. So well detailed.🍍💚
Thara says
I really enjoyed this drink! Thank you for sharing! 🙏🏻
MzButta says
How do you store the used peel?
Jamie Raftery says
Hello, the used peel can be discarded as compost after the fermentation process as it has served it's purpose. Or, it can be used to make another tepache or even pineapple vinegar is an option.
Maisie says
Hi Jaime, if I want to reuse the peels should I do the same process of boiling the water, or can I use room temp water and sugar?
Jamie Raftery says
Hi Maisie, the peels of pineapple are what is required for making Tepache. Remember to wash the pineapples first and choose organic if possible. Happy fermenting! Jamie
Angela says
I have made my first batch of Pineapple Tepache and I am totally hooked. I drank Jun or Kombucha for many years but this just tastes beautiful and after two days I have noticed a change in my gut. I am so excited about finding your website and can't wait to try some of your other recipes. Would love to see more on fermented Thai food
Jamie Raftery says
Hi Angela, I'm delighted you enjoyed the pineapple tepache. I drank kombucha for years also, it's good to mix things up and get a variety of living foods for your gut. I'm making water kefir and coconut water kefir this week. We are working on a Thai pak dong recipe also. Stay tuned for lots more recipes!
Nancy says
I saw pineapple vinegar in the comments. Do you have info on making this?
Jamie Raftery says
Hi Nancy, I do not have a recipe for Pineapple Vinegar published yet.
Marianna says
Hi Jamie, my Mom used to make a similar drink with the leftover pineapple peels/skins for us when we were children. I am now 69 and still making it, we added raisins though, it surely helped the fermenting process. It was enjoyed as a cooldrink, being a family of 8 no shop-bought cooldrinks could be afforded. Living on a farm we were blessed with a Mom bottling; pickling the abundance of veg & fruits. I will definitely try your recipe by adding the spices. It sounds delicious! So glad I found your website!
Jamie Raftery says
Hi Marianna, thank you for your message. It's so nice to hear this story. Fermenting home brews is becoming a lost art. Let's pass on the knowledge. Best wishes, jamie 🙂
elizabeth says
Can i still drink it if it’s not been refrigerated? I left some out o we night by mistake
Jamie Raftery says
Hi Elizabeth. Leaving it out for one night is ok as long as it was covered and nothing spoiled it.
Jamie Raftery says
Lovely and easy recipe, thank you