How to Make Pineapple Tepache (2024)

Tepache is a slightly fermented drink made from the skins of fresh pineapple. I love the idea of utilizing the skins that would otherwise be tossed to the compost pile, plus the drink itself is delicious!

Originally published August 2020; this post has been updated.

What is Tepache?

Commonly made in Mexico, tepache is a light, slightly carbonated drink that’s served cold.Through the magic of fermentation, you can transform pineapple skin into a delicious drink. No waste!

Now, admittedly, I’ve never tasted traditional tepache, but I’ve done a fair bit of fermenting so decided to experiment.

This homemade pineapple tepache reminds me of a cross between hard apple cider and kombucha. Is there alcohol in tepache? Probably, but if it ferments to the point of creating alcohol, the level is very low, similar to a kombucha.

Ingredients

Pineapple peels — If you’re frugal like me, you will appreciate the idea of salvaging a waste product that would normally be tossed to the compost. Save the skins when you make my pineapple salsa or this pineapple jalapeño jam and you’ll be ready to roll!

Sugar — Traditional tepache recipes call for piloncillo, a dark brown minimally processed brown sugar. But it’s not something that most US households have readily available. I just use regular organic brown sugar or cane sugar and it turns out just fine. The end result may be a bit lighter in color than recipes made with piloncillo.

Spices — These are totally optional but a fun way to switch up the flavor of this Mexican fermented pineapple brew. You can shred a knob of fresh ginger into the jar, or add whole cloves or a cinnamon stick.

Making Tepache

The making of tepache couldn’t be easier. Before you peel and core a fresh pineapple for another recipe, give the fruit a rinse to remove any residuals. You don’t have to scrub it; just make sure it’s not dirty.

As you cut off the pineapple rinds, place them in a half-gallon jar. Add sugar and water, along with any spices you’d like to add, loosely screw on a lid, and set the jar on the counter to ferment.

The Fermentation Process

Place the jar on the counter at room temperature. It’s a good idea to sit it on a dish or kitchen towel to absorb any potential overflow. An active ferment can bubble over the edge of the jar.

The first sign that fermentation is happening will be a bubbly white foam at the top of the liquid.

The natural yeast found on the skin of the pineapple will continue to ferment over the course of several days.

When is it Ready to Drink?

This is the million dollar question. This can vary depending upon the temperature, but generally speaking, between 2-5 days.

Be sure to taste it every couple of days. When it tastes good — slightly fizzy, sweet, and tangy — strain the tepache, discarding the fruit. (And by discarding I mean composting, but you know that, right??)

Refrigerate and serve over ice. The tepache can continue to ferment in the fridge; if you let it go too long, it will turn into a somewhat harsh vinegar. (I’ve used it for cleaning but it’s not great for cooking with!)

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