Anyone who reads my blog will know that I constantly try to find ways to re-use what would ordinarily be thrown away, and to save a buck or three.
Something as delicious as Tepache is a terrific example; not only you do use the pineapple peels that you would normally throw away, you get a great tasting drink that saves you money, and best of all, is actually is good for you.
Tepache originated in Mexico, and was originally made with maize. The recipe has changed somewhat over time, but now is made with pineapple peels, sugar, water, cinnamon and usually cloves. It has vitamin C, vitamin B, vitamin A and magnesium, probiotics and acts as a diuretic too.
Ingredients:
Peels from one pineapple, and top and bottom. Wash the pineapple thoroughly before peeling!
250g sugar
2 litres water (filtered or boiled and cooled)
One stick cinnamon (optional, but I like the light cinnamony taste it gives the drink)
2 cloves (optional)
Method:
Place all ingredients in a glass jar. Stir to ensure the sugar dissolves. Place something on top to keep the peels submerged – I use a ziplock bag, or plastic bag, filled with water to keep my peels under the water. Cover the jar with a clean tea towel or paper towel, secure with an elastic. Now let it ferment for three to five days. Strain through a sieve, and take the peels and blend in a blender or food processor with some of the liquid. Strain, and bottle. Serve on ice, or refrigerate to cool.