Over the years, we have enhanced our composting routine at home. We’ve added kitchen bins, a worm farm (which intrigues my kids), and a tumbler for our fruit scraps. You don’t need all this equipment to reuse fruit scraps effectively. For instance, leftover pineapple skins can be transformed into tepache, a fizzy Mexican drink.
Transform Pineapple Peels into Tepache
Tepache, originally a pre-Columbian corn-based drink, has evolved into a pineapple version.
It’s a lightly alcoholic (2-3%) fermented beverage, akin to kombucha—though even simpler to make. The sugar, combined with the natural bacteria and yeast on the pineapple peel, creates gentle carbonation in 2 to 5 days. Despite the cup of sugar, the drink is not overly sweet since sugar acts as a fermenting agent.
Sip tepache over ice for refreshment or mix with lime juice and tequila or rum for a cocktail.
Simply Recipes / Elana Lepkowski
The Sweetener: Piloncillo
Traditional tepache uses piloncillo or panela, an unrefined sugar cane juice from Mexico and Central America, resembling brown sugar without molasses.
Piloncillo is typically cone-shaped but also available in bags. Look for it in Mexican markets or buy online. Alternatively, use light or dark brown sugar, keeping in mind the stronger molasses flavor in the dark variety.
Ripe pineapples yield more natural sugars, enhancing the drink’s flavor, as well as making them more enjoyable to eat!
How To Tell When the Tepache Is Ready
Each tepache batch is unique. Influenced by kitchen conditions, pineapple’s natural microbes, and the type of sugar used, the outcome varies slightly every time.
Look for visual cues and changes in aroma as indicators of fermentation progress.
- Within 24-48 hours: Initial fermentation signs include small bubbles at the liquid’s edge. Using a glass container helps observe these changes.
- After 24-48 hours: More bubbles should appear. Start tasting by stirring the mix gently and sampling with a straw or spoon. Taste varies—sweet, funky, or sour—based on preference. Avoid double dipping!
- After 48 hours to a week: If satisfied with the flavor, strain the tepache. At this point, it should resemble a light, fruity beer with bread-like yeast notes. It offers a balanced sweet-sour taste, akin to pineapple beer.
No bubbles after three days? Check the following tips to aid fermentation.
Simply Recipes / Elana Lepkowski
Fermentation: Tips and Tricks
Tepache is a simple fermented drink to prepare at home. Hopefully, these tips ensure your batches keep improving.
- Use an organic pineapple if possible. It will have more natural microorganisms and is less likely to be pesticide-treated. If organic isn’t available, wash and scrub thoroughly.
- Keep it warm. Ideal fermentation temperature is between 70°F and 80°F.
- Stick to the sugar amount recommended. Too much slows fermentation, while too little might hinder carbonation.
- Adding yeast can help. If no fermentation occurs after 48 hours, add 1/4 teaspoon of baker’s yeast, stirring well.
- Consider adding beer. A cup of lager can speed fermentation and increase alcohol content.
- If a white foam appears. It’s harmless and can be scooped out. If mold forms on fruit, remove affected pieces and regularly submerge the fruit by stirring.
- Ensure the container isn’t completely sealed. Cover lightly with cheesecloth to allow oxygen access for optimal fermentation.
Fun Variations to Try
- Add spice with a hot chili pepper, cut lengthwise and deseeded.
- Include a 2-inch knob of ginger, sliced into 1/2-inch rounds.
- Feel free to skip cinnamon, a common addition to tepache, based on preference.
Simply Recipes / Elana Lepkowski
Fan of Fruity Drinks?
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1 cup of piloncillo or brown sugar (light or dark)
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2 (2-inch) cinnamon sticks
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5 whole cloves
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2 quarts filtered water, divided
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1 large organic pineapple
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Pineapple slices for garnish (optional)
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Make the syrup: In a small pan, mix piloncillo, cinnamon, cloves, and 1 cup water. Heat until almost boiling, then lower heat and stir until sugar dissolves. Cool to room temperature.
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Wash the pineapple: Thoroughly rinse the pineapple to remove debris.
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Cut the pineapple: On a cutting board, remove and discard the crown and base. Slice off the skin, leaving some fruit attached. Cut into pieces, placing the skin in a nonreactive container. Add the core cut into chunks. Enjoy the rest of the pineapple!
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Mix syrup and water: Add cooled syrup and remaining water to the container, stirring well.
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Cover the container: Secure a cheesecloth or towel over the container with a rubber band, placing it in a warm, sunlight-free area.
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Monitor fermentation: After 12 hours in warmer conditions or 24 in cooler, check the tepache. Small bubbles and a sour beer-like scent indicate proper fermentation. Taste with a straw or spoon. Fermentation typically takes 2 days in optimal warmth or up to 5 days if cooler.
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Strain the tepache: Use a strainer lined with cheesecloth over a bowl to separate the liquid. Let it drain fully and discard the fruit pieces.
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Serve: Pour tepache over ice, optionally garnishing with pineapple. Store refrigerated for up to a week, understanding fermentation will continue.
| Nutrition Facts (per serving) | |
|---|---|
| 98 Calories | Fat: 0g |
| Carbs: 25g | Protein: 0g |
Show Full Nutrition Label
Nutrition Facts
| Servings: 8 | |
|---|---|
| Calories: 98 | % Daily Value* |
| Fat: 0g | 0% |
| Saturated Fat: 0g | 0% |
| Cholesterol: 0mg | 0% |
| Sodium: 16mg | 1% |
| Carbs: 25g | 9% |
| Dietary Fiber: 0g | 2% |
| Total Sugars: 24g | 0g |
| Vitamin C: 10mg | 49% |
| Calcium: 33mg | 3% |
| Iron: 0mg | 1% |
| Potassium: 55mg | 1% |
| * Daily Value percentages are based on a 2,000-calorie diet. | |
Nutrition estimates are based on database calculations. Variations or optional ingredients are not included.
