Tepache is the Nahuatl name given to the drink made from the
cáscara de piña, the rind of pineapple. The drink is made by fermenting the sugars from the rind of the fruit. Generally,
tepache is less than one percent alcohol by volume. Its' pleasant flavor reminds me of
sangria, a fruity, red Spanish wine mixed with slices of fruit and juice. It is served during the traditional summer backyard barbecue parties. It is very popular in Mexico and the southwest.
Now for the
tepache...
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You will need a couple of ripe pineapples. Carefully wash and clean them with a stiff nylon brush.
Cut and dispose of the head.
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| With the rind removed, the fruit is ready to eat and the rind will go into the boiling pot |
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| Cinnamon, cloves and piloncillo are the condiments that accompany the rind into the boiling pot. Piloncillo is unrefined sugar. It can be found in any Mexican market or you can substitute brown sugar.
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Fill the pot with about six quarts of water and boil for about twenty to thirty minutes. Some purists insist that the boiling should be done in a clay pot for a more earthly taste. After boiling the mixture, cover it and set it aside in a warm area for three to four days. If you keep it fermenting longer, you may end up with pineapple vinegar.
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After stopping the fermentation process on the fourth, day you need a large container and cheese cloth to strain the tepache mixture.
