Do you ever feel like you’re wasting a lot of fruit when you peel a fresh pineapple and throw out the skins? I know I always have, so when I read about Mexican pineapple tepache I jumped on making some for myself.
Tepache is a sweet and refreshing drink commonly sold by street vendors in Mexico. If you’re ever in that area, you’ll probably see people drinking it out of plastic cups or plastic bags with straws tied to them.
The exact origin of tepache is unknown. There is evidence to support that it dates back to Pre-Columbian Mexico. The Nahua people made it using maize. Mexcian pineapple tepache has evolved into a much fruiter beverage using pineapple rinds or other tropical fruits.
Piloncillo, Mexcian brown sugar is traditionally used, but you can also use regular brown sugar or other alternatives.
The process for making tepache is very similar to how wild fermented fruit wines start out. The pineapple rinds and peels provide wild yeasts, the sugars feed them and they convert to alcohol.
When the wild yeasts begin to eat up the sugars, it begins to bubble and get fizzy. If left to ferment longer, it will become higher in alcohol content. If it is not transferred to an airlocked container when the bubbling slows, it will turn into vinegar.
There is more than one way to ferment Mexican pineapple tepache. You can use kefir water grains or tobicos as a starter. I have never felt the need to use a starter when using the fresh skins of fruits to make this kind of beverage. They are abundant in wild yeasts and are essentially their own perfect starter.
As you can see, this drink is flexible and you can make it to your preference. If you want your children to be able to try it, I would suggest that you only allow it ferment for about 2 days, before it becomes alcoholic.
I like to let my Mexican pineapple tepache ferment for about 3-4 days. Some people like to add a splash of tequila or beer. You can also garnish it with some lime or hot peppers.
I have a feeling you’ll enjoy this Mexcian pineapple tepache recipe as much as I do. If you liked this post, please like, share, and subscribe to stay up to date with future posts.
Happy fermenting!
A traditional lightly fermented pineapple beverage, commonly sold by street vendors in Mexico. Combine the piloncillo or brown sugar with about 2 cups of the water in a non-metal pitcher, crock, 2-liter jar, or another container. Add the whole pineapple rinds, cinnamon stick, and cloves. Add the remaining water and stir. Cover the top of the container with a clean dish towel or other cloth and secure with a rubber band. Allow fermenting for 2-4 days, stirring at least twice daily. When your tepache becomes bubbly and lightly fizzy, transfer it to the refrigerator and serve cold. Mexican Pineapple Tepache
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