We mostly throw the leftover pineapple rind(peel) or any other fruit rind. Ever wondered what good use can we get out of it? Well, you can ferment your kitchen leftover into an interesting pro-biotic drink.
Tepache is one such wonderful option. It is a pro-biotic beverage and is widely used among Mexicans. It can be made from skin and fruit rinds. This product is sweetened either with brown sugar or piloncillo. Besides, the fermentation process for Tepache is real quick. Hence it is easy to produce it at home.
Mexican Pineapple Tepache
- 2 liter fermenter
- 400 gm pineapple, watermelon and mango peels it is a drink from waste
- 180 gm brown sugar
- 2.5 gm toddy yeast it can be done without yeast as well. but yeast makes it faster.
- Use organic washed and clean peels only.
- You can use the leftover fruit part especially the core of the pineapple, the eye portion and other areas that have the fruit flavors but are not eaten.
- Take a 2 liter glass jar and put all the rinds (peels) and fleshy seeds there. Top it up with water and add sugar.
- Add ginger, cumin and spices to taste. Smoked or roasted chilli is always great in mexican drinks.
- Add some glass weight (inverted empty heavy whiskey glasses work great) to ensure that the peels don't start floating up and introduce mold.
- Optionally Add airlock (else open the lid twice a day to allow the build up gasses to escape. It should start bubbling by next morning).
- After 2 days, filter the liquid. Put it in the refrigrator for a day to clear and serve.
- Optional. Put it in airtight bottles for a day for the CO2 to start building up and making it fizzy. Remeber this drink is best consumed fresh. It becomes too sour after a week. Best served chilled.
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This recipe can be easily tweaked to make a mango tepcahe as well.