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Photo: Jillian Atkinson
Active Time:10 minsTotal Time:7 daysServings:8Jump to Nutrition Facts
Active Time:10 minsTotal Time:7 daysServings:8
Active Time:10 mins
Active Time:
10 mins
Total Time:7 days
Total Time:
7 days
Servings:8
Servings:
8
Jump to Nutrition Facts
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Tepache (or tepache de piña) is a fermentedpineappledrink popular in Mexico but also found in many Latin American communities beyond Mexico’s borders. It’s made with the rinds and core of the pineapple, resulting in a refreshing, fruity, effervescent drink that’s low in alcohol and may be easily made at home.
The principal ingredients are the rind andcore of the pineapple, which contain large amounts ofbromelain, an enzyme withanti-inflammatory properties. The natural yeasts that live on the pineapple rind jump-start the fermentation process. Whether or not you’re using an organic pineapple to make tepache, be sure to rinse the rind with water to rid the skin of any unwanted residue or pesticides that may be present.
What does tepache taste like?
Tepache has a unique taste that varies depending on how long you ferment it and is commonly described as a mix of apple cider, pineapple soda and beer. It’s slightly sweet, with a fresh tropical-fruit flavor that makes it hard to stop drinking. If you let it sit longer, the natural sugars will ferment even more, causing a more robust, lip-smacking sour flavor. The fermentation process adds in a hint of tartness, which is why some people compare the taste to that of kombucha. However, unlike kombucha, there’s almost no bitterness or vinegar flavor. If you discover you aren’t into the taste of straight-up tepache on its own, try mixing it with some beer orgingerale.
A brief history of tepache
Healthful benefits of tepache
As a fermented beverage, tepache contains some probiotics, which help keep the good bacteria in your gut healthy, help with digestion and support yourimmune system. Thefermentation processalso boosts the vitamin content of tepache, so it offers more nutritional benefits than just eating aripe pineapple. It also contains much less alcohol than most other fermented beverages, including beer, wine and spirits.
A note on alcohol content
How to drink tepache
You can mix it with whatever you want. It’s a great mixer for spirits, but it’s also great on its own or added to a glass of sparkling water. It’s best to drink it as soon as possible after you’ve made it (within a week), when it’s at its freshest. Tepache is an excellent drink to have on hand year-round, especially in summer, because it’s a nice alternative to water or soda, you get to use the whole pineapple and it’s a fizzy and festive libation.
Cook Mode(Keep screen awake)Ingredients1whole pineapple8cupswater1cupfinely choppedorground piloncilloordark brown sugar1cinnamon stick
Cook Mode(Keep screen awake)
Ingredients
1whole pineapple
8cupswater
1cupfinely choppedorground piloncilloordark brown sugar
1cinnamon stick
Directions
Place the rind pieces and the core in a large glass jar (see Tip, below). Add water, piloncillo (or brown sugar), cinnamon and cloves; mix well. Place a fermentation weight (or any glass or ceramic dish that fits in your jar) on top of the pineapple; the weight will help keep it completely submerged and protect the surface of the liquid from growing organisms you don’t want, like mold. Cover with cheesecloth (or a clean, breathable cloth) and secure with a rubber band to keep out insects and debris. (A loose lid in place of cloth will also work, allowing gas to escape during fermentation but keeping bugs out of your brew.)
Let the mixture ferment at room temperature until it has reached your desired flavor and mouthfeel, 3 to 5 days. Check it occasionally; if you spot any mold, don’t take any chances and start the process over. For more bubbles, ferment for longer; for more tartness (acidity), ferment for less time. The longer you let the tepache ferment, the stronger the flavor will be, but if you let it go too far, you will have a tasty pineapple vinegar on your hands!
When the liquid is cloudy, bubbly and at your desired taste level, uncover the jar and strain the liquid into another nonreactive container (discard the solids). Pour the tepache into ice-filled glasses and enjoy. Cover any remaining tepache and store at room temperature for up to 3 days (where it will continue to ferment and deepen in flavor, but less than if you hadn’t strained out the solids) or refrigerate for up to 1 week (where the chill of the fridge will halt fermentation).
Equipment
3-quart glass jar (see Tip)
Tip
A 3-quart glass jar works best for this recipe. You will fill the jar almost to the top. You could also use a gallon-size jar, but larger containers encourage more bacteria growth simply because there will be more space left for more bacteria, which makes the flavor more sour. If you don’t have a large glass jar, you can also use a large food-grade plastic container or a big pottery crock.
Originally appeared: EatingWell.com, August 2022
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Nutrition Facts(per serving)55Calories26gFat15gCarbs
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
