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Pineapple Tepache

April 22, 2016 By Danielle

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Sweet, light, refreshing, juicy Pineapple Tepache recipe. Forget about having margaritas for Cinco de Mayo. Have this bubbly, probiotic drink instead.

All I can say is… WOW… this drink is AMAZING! Sweet, light, refreshing, juicy Pineapple Tepache recipe. Forget about having margaritas for Cinco de Mayo. Have this bubbly, probiotic drink instead.

Pineapple Tepache is a fermented pineapple drink popular in Mexico. I learned to make it from my husband’s grandmother, Queta. Pineapple, brown sugar, water and cloves are placed in a glass jar or pitcher and allowed to ferment for 3 days.

I couldn’t tell, but there may be trace amounts of alcohol in this drink. Probably as much as secondary fermented kombucha. You won’t notice it and all ages drink it in Mexico. On the flip-side, If you want an alcoholic drink, you can let it ferment longer or mix it with some light beer when it’s ready.

Although, if you let it ferment for too long, you’ll end up with pineapple vinegar.

The picture below is what it looks like on Day 1.

Sweet, light, refreshing, juicy Pineapple Tepache recipe. Forget about having margaritas for Cinco de Mayo. Have this bubbly, probiotic drink instead.

 

Pineapple Tepache will become cloudy in 2-3 days and white foam will form on the surface like the picture below. Scoop out the white foam before drinking. It’s totally harmless.

Sweet, light, refreshing, juicy Pineapple Tepache recipe. Forget about having margaritas for Cinco de Mayo. Have this bubbly, probiotic drink instead.

 

Strain out the pineapple chunks and serve over ice. The pineapple chunks are delicious to eat too. Enjoy!

Sweet, light, refreshing, juicy Pineapple Tepache recipe. Forget about having margaritas for Cinco de Mayo. Have this bubbly, probiotic drink instead.

Pineapple Tepache
 
Print
Prep time
10 mins
Total time
10 mins
 
Serves 4 people. You can double the recipe if you want more.
Author: Danielle
Serves: 4
Ingredients
  • ½ pineapple cut into chunks (leave skins on)
  • ½ cup brown sugar
  • 4 cups of water
  • 2 whole cloves
  • 1/2 gallon size glass jar
Instructions
  1. Wash the pineapple and then cut into chunks.
  2. Mix the brown sugar and water until sugar dissolves.
  3. Add the pineapple chunks, sugar water and cloves to a large glass jar or pitcher.
  4. Cover with a cotton cloth or towel and let sit on the counter in a cool, dry place away from direct sunlight for 3 days.
  5. Tepache will become cloudy in 2-3 days and white foam will form on the surface.
  6. Scoop out the white foam that forms.
  7. Serve Pineapple Tepache over ice.
Notes
The pineapple chunks are delicious to eat too.
3.5.3208

Make this sweet, refreshing, probiotic Pineapple Tepache for your next party.

Happy Fermenting!

-Danielle

 

Filed Under: Fruit, Probiotic Drinks, Uncategorized Tagged With: drink, fermentation, fermented, pineapple, probiotic

« Pineapple Cucumber Kefir Agua Fresca
How long can fermented foods be left to ferment? »

Comments

  1. Margot Weening says

    April 23, 2016 at 9:02 am

    I don’t think the ones I get here are organic, does it work without skin on?

    • danielle says

      April 23, 2016 at 10:55 am

      Traditionally the skin is needed for the bacteria that lives on it. This helps fermentation. Fermentation will still take place without the skins, but the result may be different or take a little longer. I haven’t tried it without the skins.

      • Margot Weening says

        April 24, 2016 at 4:53 am

        Thank you, that’s what I thought.

  2. allison says

    April 27, 2016 at 12:23 am

    I got some white fuzz on top of my batch on day 3, which I am sure is mold; it is a tiny amount, but from what I understand, I should discard the whole batch. How can I keep this from happening?

    • danielle says

      April 28, 2016 at 4:55 pm

      Prevent mold by keeping the pineapple submerged under the water. OR stir it everyday keeps mold away too.

  3. Lynne Curry says

    April 29, 2016 at 3:20 pm

    This looks terrific. I loved discovering aguas frescas when I traveled for the first time to Mexico. This is a wonderful spin.

    One question: I’m trying to avoid added sugars. Do you think it would be possible to make from the sugars in the fruit (or added juice) itself?

    • danielle says

      May 2, 2016 at 8:45 am

      I haven’t tried it myself, but I heard you can ferment without sugar for a drier tepache. Maybe adding a little juice would be better.

    • Robert Hoger says

      March 16, 2018 at 5:32 pm

      The sugar is needed for fermentation. After fermentation, depending on how long you leave it, there will be significantly less sugar remaining, down to none if left long enough. It will likely be quite sour at that point, however.

  4. Stuart Saunders says

    May 22, 2016 at 12:14 pm

    Been a week now, no obvious fermentation going on. I am assuming it’s been too cold in the house, with the A/C running on hot days, and nothing happening on cold days, like today; Is this drink safe to keep, or have I risked the pineapple going bad. No sign of mold and last time I tasted it, yesterday, it was just very sweet pineapple and pineapple juice.

    • danielle says

      May 23, 2016 at 8:38 am

      Yes, it needs to be warm for fermentation to happen. Around 72-80 degrees is ideal. If there is no mold than it hasn’t gone bad.

  5. Vali Urban says

    July 11, 2016 at 9:58 am

    2 whole cloves of WHAT?

    • danielle says

      July 11, 2016 at 10:08 am

      It’s just two whole cloves. Cloves is a spice, kind of like cinnamon.

    • RichyDigitized says

      October 11, 2016 at 4:33 am

      Cloves are the aromatic flower buds of a tree in the family Myrtaceae, Syzygium aromaticum. They are native to the Maluku Islands in Indonesia, and are commonly used as a spice.

  6. Julie Harper जुली हार्पर says

    April 9, 2017 at 1:25 pm

    OH MY GOSH THIS IS SOOOO GOOD! I didnt have any foamy bubbles the first two days so I moved to a warmer spot, and voila! My new favorite thing! I also did half this recipe and half water kefir. That was good too but not as good as this.

  7. Larry Carbone says

    June 25, 2017 at 5:11 pm

    After fermentation, how long will this last in the fridge?

    • danielle says

      June 26, 2017 at 3:51 pm

      Drink within 2 weeks.

  8. Kimberly Kling says

    August 17, 2017 at 9:49 am

    I have bubbling action but it looks different than yours….It’s big bubbles and it has a white kind of powdered look to it. Could that be mold, or harmless yeast? It’s not fuzzy, just a powdered look. Thanks for your help.

    • danielle says

      August 21, 2017 at 10:56 am

      It sounds like harmless yeast. Scrape it off the top. Everything under the brine is fine.

  9. Jason Baker says

    September 2, 2017 at 12:47 pm

    I have some pineapple that I bought at Walmart it is already chopped and has the skin cut off can this be used

  10. Leslie Voetter says

    January 2, 2018 at 5:17 pm

    I made a version of this with a cinnamon stick instead of the cloves. Let it ferment for a month. It is delicious.

  11. Angella says

    January 7, 2018 at 8:53 am

    Do you think Stevia would work in place of the sugar? I’m on a sugar free kick.

    • danielle says

      January 8, 2018 at 3:02 pm

      No, it won’t work. The bacteria need sugar to feed on.

      • Angella says

        January 8, 2018 at 6:25 pm

        Thanks! I enjoyed this drink in a very authentic Mexican restaurant in Playa Del Carmen and it was amazing! I can’t wait to try it. There they just used the skins and the core.

  12. Léandre Pelland-Cyr says

    January 27, 2018 at 7:25 pm

    Do you think it’d be possible to use the pineapple chunks for a tepache first, and after the fermentation is over, to re-use them for a batch of pineapple vinegar?

    • danielle says

      January 29, 2018 at 9:11 am

      It will probably work if you add sugar to it.

      • Léandre Pelland-Cyr says

        January 31, 2018 at 4:37 pm

        Thanks! I already made a batch of tepache with a whole pineapple, it’s absolutely delicious, and I’ve left the fruit chunks in its container with a good cup of brown sugar in it, ready for a month of fermentation.

        I do have one last question though. I have in my pantry this old Modena balsamic vinegar with a sizeable mother in it, Would it help the fermentation process to put some of that mother in the pineapple mix, or would that be counter-indicated in some way?

        • Léandre Pelland-Cyr says

          January 31, 2018 at 7:49 pm

          For the vinegar, or course

  13. Norma Ragan says

    February 22, 2018 at 1:38 pm

    can you use cane white sugar

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