Pineapple Tepache Recipes

PINEAPPLE TEPACHE

This is a recipe my boyfriend brought with him from Mexico. He said it was very refreshing and they made it a lot back home (Mexico). I have to agree with him on it. I really like the taste! Serve over ice.

Provided by Dewan Courtney

Categories Mexican Drinks

Time P1DT13h10m

Yield 12

Number Of Ingredients 5

Pineapple Tepache image

Steps:

Wash and remove the pineapple crown. Carefully remove the rind and set aside. Cut one 1/2-inch slice of pineapple and set it aside for this recipe. Reserve remaining pineapple for a different use.
Place the pineapple rind in a large pot with water, brown sugar, apple slices, and cinnamon over medium-high heat; bring to a boil. Boil for about 15 minutes. Turn off heat and allow mixture to cool to room temperature, about 30 minutes.
Add pineapple slice, cover, and allow to sit at room temperature until tepache has fermented to the desired degree, about 36 hours.
Strain tepache though a sieve in order to remove solids and store drink covered in the refrigerator.

Nutrition Facts : Calories 165.7 calories, Carbohydrate 42.9 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.3 g, Sodium 25 mg, Sugar 40.8 g

Ingredients

1 large ripe fresh pineapple
1 ½ gallons water
2 cups brown sugar
1 medium apple, cored and sliced
½ teaspoon ground cinnamon

TEPACHE

An agua fresca made with fermented pineapple rind, tepache is wonderful not only because of its flavor but because you are using what would otherwise be scraps.

Provided by Enrique Olvera

Yield Serves 4 to 8

Number Of Ingredients 9

Tepache image

Steps:

In a small pot, toast the whole spices over high heat, stirring constantly, until fragrant, 1-2 minutes. Add the water, sugar, and salt and bring to a boil. Once the sugar is mostly dissolved, remove from the heat and let cool to lukewarm.
Place the pineapple rinds in a large vessel such as a pitcher, a deep clay pot, or a jug. Pour the spiced sugar syrup over the rinds and add more water until the rinds are completely covered. Cover the vessel opening with cheesecloth-you can tie it in place with twine-and allow to ferment at room temperature until there is foam on the surface and the texture of the liquid is slightly viscous, 2-4 days. Stir once a day.
Strain (discard the solids). Add the chia seeds if using, stirring occasionally for 15 minutes to avoid clumping, and then refrigerate for at least 1 hour and up to 1 week. You can adjust the sweetness up or down by adding more water or more sugar.
Serve over plenty of ice.

Ingredients

1 Mexican cinnamon stick
3 star anise
5 allspice berries
3 whole cloves
1 cup (240 ml/8 fl oz) water
1 piloncillo cone, shaved, or about 1 cup (190 g) brown sugar
Pinch of salt
Rind of 1 fresh pineapple
2 tablespoons white chia seeds (optional)

TEPACHE

Tepache is a lightly fermented spicy pineapple drink you can make at home. It is traditionally a street food item from Mexico.

Provided by vegefood

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes

Time P2DT10m

Yield 8

Number Of Ingredients 6

Tepache image

Steps:

Chop pineapple into small segments, including the rind. You can remove the woody core from the segments if you wish. Add to a large container, e.g. a Mason jar with only a flat lid. The container needs to be able to expel the gas that will build up during fermentation, but also needs to be somewhat airtight to prevent the formation of vinegar.
Crush ginger slightly with the side of a knife to open it up. Add ginger, brown sugar, habanero peppers, cinnamon, and water to the container. Stir to combine, cover, and let stand for 2 days in a warm place until mixture slightly fizzy and warm to the touch.
Strain mixture through a fine-meshed sieve into fermentation-grade bottles. Cover and store in your refrigerator. Enjoy for up to 1 week. Tepache may continue to carbonate in the bottles while stored and explode if left too long.

Nutrition Facts : Calories 156 calories, Carbohydrate 40.6 g, Fat 0.2 g, Fiber 2.6 g, Protein 1 g, Sodium 14.2 mg, Sugar 34.5 g

Ingredients

1 whole pineapple
1 (1 inch) piece fresh ginger
1 cup brown sugar
2 habanero peppers, halved
1 teaspoon ground cinnamon
8 cups water at room temperature

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