Pineapple tepache is a naturally fermented drink from Mexico. This easy-to-make recipe produces a delicious refreshing home brew.
Where did pineapple tepache originate?
Tepache was originally made with corn. Its name comes from the Nahuatl "Tepatti", which means "Maize Drink". The original recipe can still be found in some small rural communities in Mexico. Today, Tepache drinks are generally made with pineapple peels, water, piloncillo sugar, cinnamon, and cloves. If you do not have piloncillo you can use brown sugar, coconut sugar, or regular white sugar.
Discovering pineapple tepache
I went through a very interesting stage in my career about eight years ago making all kinds of fermented beverages. First was kombucha tea, which I was introduced to while on a culinary tour of Northern Thailand in 2015.
I went on to teach Raw Food & Fermentation all over the UK; mainly as a guest chef lecturer at Leith's School of Food and Wine, London.
While developing course curriculums, I discovered lots of new recipes from around the world.
- Pineapple tepache
- Beetroot kvass
- Water kefir
- Milk kefir
- Coconut kefir
- Ginger beer
- Mead
- Amazake
I moved to Phuket, Thailand in 2018 and for the first time saw pineapples growing! Pineapples grow in abundance here in Southern Thailand. I have been making my own tepache home brews here with pineapples from my neighbor's plantations.
You can't get more local than that!
Health benefits of pineapple tepache
Tepache helps in restoring intestinal flora when consumed before meals due to its high probiotic content. It has vitamin "C", contains antioxidants, and is at the same time a diuretic.
Ingredients you will need
All you need to make tepache is:
- Pineapple
- Brown sugar
- Water
- Optional flavors - cinnamon, clove, star anise, ginger
I like to add ginger, turmeric, tamarind, lemon grass, and even a slice of chili to cut through the sweet and sour flavor.
How to make tepache
You can make your own tepache at home within four days.
Here is how to make it:
- Boil 500ml of the water and pour it into a glass jar with the brown sugar and any other flavors you are using. Stir to dissolve the sugar.
- Pour in the remaining 1 liter of cold water.
- Allow this to cool.
- Next, prepare the pineapple. Wash and cut the peel and core into medium-sized pieces.
- Now, simply add the pineapple skin and core into the cooled sweet liquid.
- Stir to combine all ingredients.
- Cover with a muslin or towel and secure with an elastic band to keep any foreign objects out.
- Leave for about 48 hours at room temperature.
- Strain the liquid and transfer it to airtight glass bottles.
- Leave these bottles at room temperature for 2 days to build up the natural carbonation.
- Refrigerate until chilled and then serve over ice.
Chef's Top Tip
Don’t throw away the pineapple rind after making the tepache. You can make another batch of tepache with the same peelings. The second batch is often even more tasty than the first!
What are the health benefits of fermented foods?
Fermented foods aid in digestion and support the immune system.
When our digestion is functioning properly, we are absorbing and assimilating all the nutrients we need, our immune system tends to be happy and better equipped to wage war against disease and illness.
Anything we can do to naturally boost our immune system is a wise investment in our health and wellbeing.
More prebiotic recipes
📋 Recipe
Pineapple Tepache
Equipment
- Weighing scales
- Chopping board
- Chefs knife
- Saucepan - medium size
- Mixing bowl
- Glass jar for fermenting the Tepache
- Strainer
- Muslin
- Jug
- Funnel
- Glass bottles
Ingredients
- 500 g Pineapple organic
- 100 g Brown sugar
- 1500 ml Water - filtered
Instructions
Prepare Ingredients:
- Gather all ingredients. Wash the pineapple thoroughly to remove any dirt or insects.
- Heat 200 ml of water in a large pot until it starts to boil.
- Remove from heat and add brown sugar, stirring until fully dissolved. Set aside to cool.
Prepare Pineapple
- Remove the crown and base of the pineapple.
- Stand the pineapple upright and slice off the skin from top to bottom.
- Chop the pineapple flesh and enjoy as a snack! Reserve the core.
Prepare Tepache Mixture
- Coarsely chop the pineapple core and combine it with the peeled and chopped skin in a glass jar containing the cooled dissolved sugar and water.
- Add the remaining 1300 ml of water and stir the mixture thoroughly.
Fermentation Process
- Cover the glass jar with a muslin cloth or clean dishtowel. Place in a warm, undisturbed area of your kitchen.
- Allow the mixture to ferment for 24 to 36 hours. You should see a frothy foam forming, indicating active fermentation.
Final Steps
- Once fermentation reaches the desired level, strain the mixture to remove all solids.
- Pour the liquid into airtight glass bottles and leave at room temperature for 2 days to develop carbonation.
- Refrigerate to chill.
Serving Suggestions
- Serve the Tepache over ice with a wedge of lime for refreshment.
- Enhance the flavor with a squeeze of fresh lime juice.
- Optionally, during the initial setup, add spices such as cloves, cinnamon, or star anise for added depth.
- For a fun presentation, add chopped fruits like pineapple, oranges, or apples to the Tepache before serving, similar to sangria.
Notes
- The fermentation time can vary depending on the ambient temperature and the ripeness of the pineapple.
- Adjust the level of sweetness or dilution according to personal preference after the initial fermentation.
- Enjoy this refreshing drink responsibly, as it may contain a slight amount of natural alcohol from the fermentation process.
BREDA
Wonderful. So well detailed.🍍💚
Thara
I really enjoyed this drink! Thank you for sharing! 🙏🏻
MzButta
How do you store the used peel?
Jamie Raftery
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
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
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
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
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!
Marianna
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
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
Can i still drink it if it’s not been refrigerated? I left some out o we night by mistake
Jamie Raftery
Hi Elizabeth. Leaving it out for one night is ok as long as it was covered and nothing spoiled it.
Jamie Raftery
Lovely and easy recipe, thank you