Source: Inspired by @therealniyahrose via Black Foodie Finder
A Refreshing, Probiotic-Rich Drink Made from Pineapple Scraps
Don’t throw your pineapple skins away—turn them into something powerful. Tepache is a traditional fermented drink made from pineapple peels, packed with natural probiotics that support gut health, digestion, and overall wellness. It’s lightly fizzy, subtly sweet, and incredibly refreshing.
Rooted in cultural traditions of using every part of your ingredients, this recipe is a perfect example of resourceful, nourishing cooking. With just a few pantry staples and a little patience, you can create a drink that’s not only delicious but also beneficial for your body. It’s giving wellness meets flavor, and we love to see it.
Ingredients (What You Need)
For the Tepache
- 1 whole fresh pineapple (skins + core), thoroughly washed
- 4 cups spring water, or enough to fully submerge ingredients
- 8 whole cloves, warm and aromatic
- 3–4 cinnamon sticks, for natural sweetness and spice
- 2 tablespoons raw honey, for fermentation and flavor
- 1 tablespoon agave (optional), for added sweetness
- 1 pinch pink Himalayan sea salt (optional), for electrolytes
Step-by-Step Instructions
1. Prep the Pineapple Base
Add the cleaned pineapple skins and core into a large, sanitized jar to create your fermentation base.
2. Add Liquid and Spices
Pour in water until everything is fully submerged, then add cloves, cinnamon sticks, honey, and optional salt and agave.
3. Ferment the Tepache
Seal the jar tightly and store it in a warm, dark place at room temperature for up to 72 hours (3 days) to allow natural fermentation.
4. Strain and Serve
Once lightly fizzy, strain the liquid into a clean container and chill if desired before serving.
Pro Tips & Suggestions
- Make sure your pineapple is washed thoroughly to remove any residue before fermenting
- If it smells overly sour or unpleasant, discard and restart the process
- Fermentation time may vary depending on room temperature, so keep an eye on it
- For extra fizz, let it ferment a little longer—but monitor closely to avoid over-fermentation
About the Creator
This recipe is by BIG MUMA, the creative behind @therealniyahrose. She shares wellness-focused, natural living content that blends tradition, nourishment, and holistic care.
BIG MUMA | @therealniyahrose