Refresh your palate with this fermented pineapple drink from Mexico, called tepache de piña. This recipe was lost in the doom of not putting library books on my account, an equivalent recipe is from alpha foodie.
(Originally published 16/12/2022)
Prep time: 5 minutes
Cooking time: 3-4 days
Makes: 1 litre
Ingredients
1 ripe pineapple
1 lemon
30g golden caster sugar
1 litre cold water
Ice
1. Pen, Pineapple, Apple, Pen
Clean the skin of your dirty little pineapple with some water and a scrub. Next, cut the top off of your pineapple – don’t put it on your head, Carmen MiranDUH! Put it in the bin instead.
Cut away strips of skin from the pineapple, don’t put these in the bin – that’s what will be doing all of the hard fermenting work.
Cut the flesh of the pineapple away from the core; you can keep this as a snick-snack. Hold onto the core.
2. Chop, chop!
Chop up the core and the skin into 2cm sized pieces.
Slice the lemon thinly into circles, and add everything to a bowl along with 30g golden caster sugar.
Pour a litre of cold water over the top, give the concoction a mix (it really does look like one of Snape’s potions at this point) and cover with a tea towel. Leave at room temperature for 3-4 days until the liquid starts to lightly bubble – Snape would be so proud of you.
3. Decant the wee
Once the tepache has fermented (you will be able to see bubbles on the top) it will have quite a familiar colour, but don’t be put off by that. Drain the liquid through a sieve to get rid of all of the big chunky bits.
Serve in glasses with ice and a sprig of mint. Add more sugar if you like.
Dink and sink!
Food for Thought
Lizzy says: “I love a gaspy drink – even though they are often a big flop (a fig blop if you will, which also sounds like a ludicrous drink we might make). This drink was fun to make, because the process felt very sciencey and I was able to stare at and pine over the bowl of pineapple skins to follow their fermentation. The end result was quite tangy and not so appealing, especially given the colour of it (a colour Dulux has marked down as wee wee shade). Nonetheless, the drink really grew on me, and I’m sure an authentic one from a Mexican market stall would be a lot better! 4/10″
Kate says: “Lizzy and I had great plans for our 100th recipe. But with all of the kerfuffle from me moving, and both working we kindof lost track and this, THIS is what we ended up making. What an anticlimax… I will say, the taste did grow on me, it had a nice sour tang to it and was also very low effort(my favourite kind of recipe) but this is probably not to everyone’s taste. I would say, it’s definitely a good way to use up pineapple skin so maybe worth a punt if you have some left over, otherwise I would maybe skip to another recipe…. 4/10″
4/10 Gasps
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