How we make Tepache!

Tepache is a delicious, mildly probiotic, fermented drink made from pineapple rind, a bit of sugar, and in our house a cinnamon stick. In many homes cloves are traditionally added, but we love the simple flavor of cinnamon and pineapple together!

We have been putting a fresh pineapple into our shopping cart each time when we go to the market.

And I can tell you that we will most likely put a pineapple into the cart each time we go, as long as they are still available! Because this has been a great year for fresh pineapples and I can't think of a more delicious way to end a meal than with fresh pineapple for dessert. But trust me, we are not done, once the pineapple had been eaten.

From there we use the rind to make Tepache.

Which is also delicious! Tepache is easy to make, frugal, and it only takes three days on your counter. From that small investment of time and counter space you will have a delicious, mildly fermented, probiotic beverage to enjoy! Our version is mildly spiced and sweetened, but you may use more spice and use dark brown sugar if desired. Because like all recipes or processes offered here, I encourage you to make it your way!

Come and take a look at our process...

Some additional thoughts on this process:

Traditional recipes call for whole cloves and dark brown sugar in addition to the cinnamon. You may certainly use those ingredients. For this recipe I might add 4 whole cloves. The sugar measurement for dark brown sugar, would remain the same.

Remember this is for your enjoyment, so please, make it the way you will enjoy the finished taste.

Ingredients needed for this recipe:

1 ripe pineapple
1/2 c sugar
1 cinnamon stick

You will also need the following:

sharp kitchen knife
cutting board
measuring cups
large glass jar with lid - 1/2 gallon size
mesh strainer
pitcher or second jar for refrigerator storage
small shallow bowl

Now we are ready to begin!

You will want to select a fully ripe pineapple for the best flavor. Often there might be a trace of green in the rind, if so, let the pineapple rest at room temperature for one or two days, before cutting and enjoying.

Place the pineapple into the sink, and scrub it well.

I use a small squirt of my homemade dish soap, scrub well, and rinse thoroughly. You can blot off the excess water if desired to make the pineapple easier to hold on to, but once you start carving, that delicious juice will be everywhere!

Set the rind aside, along with any bits cut out of the pineapple when removing the "eyes". Carve the fruit as desired, place in a bowl, and refrigerate until serving time.

Place all the rind and scraps into the 1/2 gallon glass jar, add the 1/2 c sugar the the cinnamon stick. Then fill with water. cover loosely with a lid and let rest on the counter.

Depending upon how hot your home is, this process usually takes three days. This preparation day is day one.

The next day, remove the lid. Gently twist the jar on the counter and you will probably see small bubbles come to the surface. Replace the lid. This is day two.

Because one never knows how a naturally fermented beverage will behave, I usually place my fermenting jar in a shallow bowl before I go to bed for the night, just in case there is a little spill over...

This foamy top lets you know this is day three and ready to strain! Use a wire mesh strainer to strain the finished Tepache into a clean storage jar or serving pitcher and place in the refrigerator.

Storage options for Tepache. Store covered in the refrigerator for up to 5 days. You will want to keep the lid on the loose side to prevent a build up of pressure from the fermentation.

And from there:

We also place the pineapple top into a jar to root. When it shows signs of rooting, we then plant it in the garden. We can't wait for our own pineapples to come out of the garden!

We have had good success with rooting the top crown of the pineapple, and once rooted, planting it in the garden. We hope to fill one whole bed with pineapple plants!

Would you like to comment?

JudeeAugust 15, 2024 at 5:37 PM
fermented products are supposed to be really healthy ! This also sounds delicious.
Happy Retiree's KitchenAugust 16, 2024 at 12:06 AM

Tepache sounds delicious, healthy and perfect for our tropical climate. Also thanks for the reminder to strike the top of the pineapple, I do it with celery and other root vegetables when i think of it. Any chance to consume a probiotic gets a big tick from me.
Joanne August 16, 2024 at 9:37 AM
We have tried rooting our own pineapple tops to grow our own as well but I have been unsuccessful each time; care to share any tips (a future blog post perhaps?). We eat a lot of pineapple in our house and we have used the core or the rind to make simple syrup before but I had never heard of tepache. We might have to try this!
ClaudiaAugust 17, 2024 at 5:58 PM
Too funny! My daughter just sent me a recipe for this, as our pineapples are all coming ripe. From all the many tops we've planted. However, I still need to make it.
sherryAugust 18, 2024 at 7:34 PM
wow I've never heard of this one but it sounds interesting and tasty. Here where i live in queensland, we grow (well, not me personally) pineapples of course; tho saying that a friend of ours actually has a few growing in his front garden!
cheers
sherry
StephanieAugust 22, 2024 at 2:16 PM
Melynda, this sounds so good! I saw your response above about thinking ginger ale, but with a pineapple flavor. Oh my! I must try this. Thank you for sharing with us at The Crazy Little Lovebirds link party #51.
Jennifer WiseAugust 30, 2024 at 12:52 PM
How interesting! It sounds delicious! Thanks for sharing this post with us at the Will Blog for Comments #45 linkup. Hope you'll share more posts with us at #46 which starts Monday.