by Edward Daniel
Caption of Tepache. Image by Edward Daniel (c).

Tepache is just this gorgeous refreshing fermented drink made from Pineapple rind.  Not only is Tepache invigorating but is packed with wonderful probiotics, good for the gut. It may be slightly alcoholic but on the whole I love it because it is so energising especially after a long day at work. Tepache originates from Mexico.

Caption of Tepache. Image by Edward Daniel (c).
Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • Rind from one pineapple
  • 1litre filtered water
  • 100 raw unrefined cane sugar
  • Pinch of cinnamon (optional)


  1. Take the rind of a pineapple (if not organic wash the outer surface). Place in a bowl in the fridge for three to four days. The rind should start to shrivel.
  2. Place the rind in a large jar able to hold at least the filtered water. Place the rind at the bottom of the jar. Submerge in water, sugar and cinnamon.  Use a weight to ensure that the rind remains submerged under water. Cover with a muslin cloth. Leave out in the open for a further three to four days.
  3. Once the bubbles start to appear you know the bacteria is at work breaking down the sugars and interacting with the rind to give it that flavour.
  4. Enjoy chilled with some ice and fruit or simply drink on its own.


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