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Pineapple Tepache

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Super Easy Pineapple Tepache Recipe

Tepache is a super simple fermented drink made with leftover pineapple rinds, sugar, and water that results in a fizzy sweet and slightly tangy concoction that’s refreshing year-round.

The simplicity of making tepache is mind-blowing; you don’t need a starter culture, yeast, a SCOBY, or even any special equipment, just a jar, a lid, and some sort of filter. It could be a strainer, paper towel, or even a cheesecloth to strain the liquid from the fruit.

The fermentation process only takes a few days and is initiated by the natural presence of yeast and bacterias on the pineapple.

Tepache originated in Mexico, so yeah, it’s AWESOME!

Furthermore, if you don’t like throwing away food scraps, tepache is one of those recipes that use up all the parts of the fruit. So, the next time you use pineapple for a recipe, throw the scraps into a jar with some sugar and spices and ferment it!

And best of all, tepache mixes very well with vodka, rum & tequila cocktails! See where I’m going here?

Equipment for Making Pineapple Tepache

  • one large glass jar of at least 2 liters
  • paper towel, cheesecloth, or coffee filter and an elastic band, or an airlock lid
  • a strainer
  • a funnel

Pineapple Tepache Ingredients

  • Husk and core of one pineapple, roughly chopped into 1-inch chunks
  • 1 quart of filtered or spring water
  • 1 cup piloncillo (a pure cane sugar from Mexico) or light brown sugar
  • Optional Spices:
  • Two cinnamon sticks
  • One Habanaro pepper
  • Four cloves
  • 1-star anise
  • 1 inch of fresh ginger

How To Make Pineapple Tepache

1. Dissolve the piloncillo or light brown sugar in two quarts of water.

2. Cut off the crown and base of the pineapple, then wash the pineapple with cool tap water to remove any dirt.

3. Cut the peel from the pineapple in big chunks, leaving about ½ inch of the pineapple flesh on the peel.

4. Add the pineapple scraps, core, spices, and sugar water into a large glass jar, leaving about 1-2 inches of headspace. (Water should be room temperature or cooler)

5. Cover with a paper towel, cheesecloth, or airlock lid over the mouth of the jar to keep out bugs while still allowing the yeast to have oxygen.

6. Store the jar away from direct sunlight and at room temperature (preferably between 75-80°F, 24-26°C), letting it ferment for 1 to 3 days. During this time it will start to bubble and become very active.

The fermentation can take between 24 and 72 hours, depending on the temperature in your home. The fermentation process happens more quickly in a warm environment, and likewise, a cooler temperature will cause it to ferment more slowly.

*Be careful: a too-long fermentation process, and you’ll end up with a vinegary drink.

7. Taste test, keep in mind it is ready when it reaches the flavor you desire. This is why taste testing is so important.

Start taste testing it after 24 hours, and when you like the flavor, strain into a clean pitcher, chill, and enjoy it!

Most people stop here, but you can kick it up a notch and carbonate tepache with a second fermentation. Check out my Tepache second fermentation recipe.

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