Pineapple Tepache Recipe

If you’ve ever looked at a pile of pineapple peels and thought, “There has to be a better destiny for you than the trash,” congratulationsyou’re about to meet tepache. This lightly fizzy, sweet-tart, fermented pineapple drink from Mexico turns kitchen scraps into a refreshing probiotic sipper that tastes like summer got a chemistry degree.

What Is Tepache, Actually?

Tepache is a traditional Mexican fermented beverage made mostly from pineapple peels and cores, unrefined cane sugar (often piloncillo), water, and warm spices like cinnamon and cloves. It dates back to pre-Columbian times and was originally made with fermented corn before evolving into the pineapple-based drink we know today.

Flavor-wise, think: sparkling pineapple juice that went on a short vacation with a cinnamon stick and came back slightly tangy, gently yeasty, and a little caramel-y from the unrefined sugar. Because the fermentation is shortusually 2 to 5 daystepache is low in alcohol, typically around or below 2–3% ABV when made at home, depending on how long you let it go.

In other words, it’s the casual friend of the fermented-drink world: bubbly, low-key, and very forgiving.

Why You’ll Love This Pineapple Tepache Recipe

• Zero waste hero: Uses pineapple peels and core you’d usually toss.
• Simple ingredients: Pineapple, sugar, water, and a few spices.
• No fancy gear: A big glass jar, a spoon, and a clean kitchen towel are basically it.
• Probiotic benefits: Naturally occurring yeasts and lactic acid bacteria do the fermenting.
• Customizable: Dial the sweetness, spices, and fermentation time up or down to fit your taste.

Key Ingredients (and What They Actually Do)

Pineapple

Use a ripe pineapplethe kind that smells fragrant at the base and gives slightly when you press the skin. Ripe fruit brings more natural sugars and flavor to your tepache, which means better bubbles and better taste. If possible, choose organic so you’re not fermenting pesticide residue along with everything else.

You’ll mainly use the peels and core, saving the golden flesh for snacking or another recipe. This is what makes tepache such a star in the zero-waste kitchen world.

Sugar

Traditional tepache uses piloncillo, a cone of unrefined cane sugar sold in many Mexican and Latin markets. It adds caramel and molasses notes that make the drink taste more complex. If you can’t find piloncillo, use dark brown sugar or light brown sugar. Unrefined or minimally refined sugar feeds the microbes and deepens the flavor.

Water

Use filtered or dechlorinated water. Chlorine in tap water can slow or inhibit fermentation, which is not what we’re going for here.

Spices

This is where you can have fun. Classic pineapple tepache recipe add-ins include:

• Cinnamon sticks (preferably Mexican canela for a softer, warmer flavor)
• Whole cloves
• Fresh ginger slices
• Star anise or allspice berries (optional)
• Dried chili or chipotle if you like a hint of heat

Easy Pineapple Tepache Recipe

Yield & Timing

• Yield: About 2 quarts (2 liters)
• Active time: 20 minutes
• Fermentation time: 2–5 days (depending on room temperature and taste)

Ingredients

• 1 ripe pineapple, well rinsed
• 3/4–1 cup (150–200 g) piloncillo, dark brown sugar, or raw sugar
• 8 cups (2 liters) filtered water, plus more if needed
• 1–2 cinnamon sticks
• 3–5 whole cloves
• 2–4 thin slices fresh ginger (optional but recommended)
• 1 star anise pod or a few allspice berries (optional)

Equipment

• 1 large glass jar or ceramic crock (2–3 quart / 2–3 liter capacity)
• Clean kitchen towel or coffee filter and a rubber band
• Wooden or plastic spoon (for stirring)
• Fine mesh strainer
• Bottles or jars for storing the finished tepache

Step-by-Step Instructions

1. Prep the pineapple.

   Rinse the pineapple under cool water to remove visible dirt. Avoid scrubbing with soap or very hot wateryou want to keep some of the natural yeasts on the skin, because they kick-start fermentation. Cut off the top and bottom and discard them. Slice off the rind in wide strips and cut out the tough core. Save the sweet flesh for another use; you’ll be using mostly the rind and core for your pineapple tepache.

2. Make the sugar water.

   In a saucepan or heatproof measuring cup, combine the sugar with about 1 cup of warm water and stir until dissolved. This gives the microbes an easy energy boost right from the start.

3. Load the jar.

   Place the pineapple peels and core in your clean glass jar. Add cinnamon sticks, cloves, ginger, and any optional spices. Pour in the dissolved sugar water, then add enough additional filtered water to fully submerge the pineapple, leaving at least 1–2 inches of headspace at the top to allow for foaming and bubbles.

4. Cover and ferment.

   Cover the jar with a clean kitchen towel or coffee filter and secure it with a rubber band. This keeps dust and bugs out while letting gases escape. Place the jar out of direct sunlight at room temperature (around 68–78°F / 20–26°C is ideal).

5. Stir daily and taste.

   Once or twice a day, stir with a clean spoon to help distribute yeasts and prevent any pineapple pieces from drying out on the surface. Within 24–48 hours you should see bubbles and a light foam forming on topthat’s fermentation happening. Begin tasting after day 2.

6. Decide when it’s ready.

   Between days 2 and 5, your homemade tepache will move from sweet and lightly fizzy to more tangy and complex. When it tastes good to youslightly effervescent, still a bit sweet, and pleasantly tartit’s ready to strain. If it goes too long, it may turn into a pineapple vinegar, which is still great for salad dressings but not exactly “sit by the pool and sip” material.

7. Strain and chill.

   Strain the liquid through a fine mesh strainer into clean bottles or jars. Compost the pineapple solids (their work here is done). Seal the containers and refrigerate. Cold temperatures slow fermentation, keeping your tepache from turning too sour and keeping carbonation at a safe level.

8. Optional: Light second fermentation.

   If you want more fizz, you can do a short second fermentation in sealed bottles at room temperature for 6–24 hours before chilling. Just be sure to use bottles designed to handle pressure and never leave them out too longnobody wants a sticky pineapple explosion.

Fermentation Timeline: What to Expect Each Day

• Day 1: Everything is mixed. It mostly looks like pineapple tea. Maybe a few tiny bubbles.
• Day 2: Bubbles along the sides of the jar, a light foam on top, and a gently fruity aroma. Tepache tastes mostly sweet with just a hint of tang.
• Day 3: More bubbles, stronger aroma. Flavor is now sweet-tart and lightly funkyin a good way. Many people strain here.
• Day 4–5: Tanginess increases, sweetness drops. The drink leans more toward “pineapple cider vinegar with cinnamon.” If that’s your thing, enjoy. If not, strain earlier next batch.

Is Pineapple Tepache Safe?

When made with clean equipment and basic good sense, tepache is generally considered safe for most people. Fermentation naturally produces acid and small amounts of alcohol, which help preserve the drink. Cases of botulism or serious illness from properly made fruit ferments are extremely rare.

Safety Tips

• Use clean jars and utensils, but avoid harsh antibacterial soaps that might leave residue.
• Don’t use hot water to wash the pineapple or jar right before fermenting; let everything cool first so you don’t kill the natural yeasts.
• Watch for mold: A thin layer of bubbles or white foam is normal; fuzzy spots in colors like green, pink, black, or bright white are not. If you see mold, compost it and start over.
• Refrigerate once it tastes right to slow fermentation and prevent over-souring or excess pressure buildup.

If you’re buying bottled tepache in the U.S., look for labels that specify whether it’s pasteurized or non-alcoholic. Under federal rules, drinks that go above 0.5% ABV at any point in production have to be labeled as alcoholic.

How to Serve Your Homemade Tepache

Once your pineapple tepache recipe is ready, there are plenty of ways to enjoy it:

• Classic and simple: Serve chilled over ice with a squeeze of lime.
• Spritz style: Mix half tepache and half sparkling water for a lighter, more refreshing drink.
• Mocktail upgrade: Add a splash of orange juice, a few mint leaves, and a salted rim.
• Cocktail twist (for adults): Combine tepache with tequila, mezcal, or light rum, plus fresh lime juice.
• Dessert float: Pour over vanilla ice cream or coconut sorbet for an over-the-top treat.

Frequently Asked Questions About Tepache

Does tepache contain alcohol?

Yes, but typically in small amounts when it’s fermented for just a few daysoften around or under 2–3% ABV. The longer you ferment at room temperature, the more sugar turns into alcohol and, eventually, into acids.

Can kids drink homemade tepache?

Many families in Mexico serve tepache as a normal beverage, but if you’re serving it to children, keep fermentation on the shorter side (sweeter, less tangy) and chill it as soon as it tastes good. When in doubt, talk to a pediatrician or choose a pasteurized commercial tepache labeled as non-alcoholic.

How long does tepache keep in the fridge?

Stored in a sealed jar or bottle in the refrigerator, tepache usually tastes best within 5–7 days. Over time it will keep fermenting slowly, becoming more sour and vinegar-like. If it smells off, looks strange, or you’re just not sure, trust your senses and compost it.

Can I reuse the pineapple peels for a second batch?

Some people do a “second steep” with fresh sugar water, but the flavor is noticeably lighter and fermentation can be less predictable. For consistent results, use fresh pineapple scraps each time and compost the old ones.

Real-Life Tepache Lessons and Fun Experiments (Extra Tips & Experiences)

Once you’ve made this pineapple tepache recipe a couple of times, you’ll realize two things: first, it’s almost impossible to go back to throwing away pineapple peels; and second, tepache is basically a canvas for tiny, bubbly experiments.

One of the most common “first experiences” people have with tepache is underestimating how quickly it ferments. Maybe you set it up on Friday, forget to taste it until Tuesday, and suddenly your sweet, friendly tepache has transformed into something closer to a pineapple shrub. It’s not a disasterjust an advanced move. At that point, you can whisk it into salad dressings, marinades, or even mix a spoonful into sparkling water as a tangy tonic.

Another big learning moment: temperature really matters. On hot summer days, tepache can be ready in 48 hours or less. When your kitchen is cooler, those same microbes move in slow motion and might need 4–5 days. The best strategy is to treat tasting like part of the recipe, not an optional step. A quick daily sip tells you whether it’s time to stop fermentation or let it keep going.

Spice experiments are where things get really fun. Start with just cinnamon and cloves, then try new combinations: a strip of orange peel and ginger for a brighter, zesty tepache; a dried chipotle pepper for a smoky kick; or a star anise pod when you want something a little more complex and herbal. Tiny changes can make a big difference, so think of each batch as a mini flavor lab. Keep notes if you like“Batch 3: too much clove, tasted like mulled wine that got lost at a beach party” is real, useful feedback.

Bottle experiments are another level. Some tepache fans prefer a super gentle fizz and bottle it in simple jars. Others use flip-top bottles and do a short second fermentation for more carbonation. If you go the fizzy route, remember that pressure is powerful. Always leave some headspace in the bottle, don’t forget about it for days on the counter, and chill it as soon as it feels firmly carbonated. Opening a new bottle over the sink the first time is a smart “ask me how I know” type of move.

Socially, tepache is a conversation starter. Bring a pitcher to a barbecue and it turns into a mini TED Talk on fermentation. People are always surprised that the drink comes from pineapple scraps and a bit of sugar, not from a pricey kit or mysterious starter culture. If you love hosting, tepache is a low-effort way to offer something special and homemade that also happens to be lower in alcohol than many party drinks.

Finally, there’s the zero-waste satisfaction. Each batch is a reminder that a lot of what we toss can actually turn into something delicious. You’re not just making a refreshing fermented pineapple drinkyou’re practicing a small but meaningful form of kitchen sustainability. And once you’ve mastered this pineapple tepache recipe, your brain will start looking at other scrapscitrus peels, apple cores, even leftover bread crustsand wondering what else you can bubble into something tasty.

So let your next pineapple pull double duty. Slice up the fruit for snacking, and let the peels and core have a glow-up as a pitcher of golden, fizzy tepache in your fridge. After one or two batches, there’s a good chance this will become one of those “why didn’t I start this sooner?” recipes that lives in your regular rotation.