If this new year’s resolution is to cut down on soda and go the healthy way, you need to make Tepache. This is a lightly fermented Mexican drink that uses pineapple scraps and water to turn into something
golden, fizzy, healthy and wonderfully refreshing.
In Mexico, tepache is traditionally sold by street vendors in clay barrels. This low-waste drink is made by fermenting the peels and core of the pineapple – stuff that can’t be eaten – with piloncillo or brown sugar and spices, creating a tangy yet sweet beverage that has a natural fizz similar to a soda. It is an indigenous drink that is probiotic-rich and perfect for any weather, making it a beautiful way to celebrate pineapples.
This drink is similar to kombucha or kefir but uses pineapple and ferments pretty quickly. However, the longer you allow it to ferment, you can increase its alcohol content to around 1-3%.
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At its heart, tepache is a lesson in zero-waste ingenuity. Instead of throwing away the tough rind and fibrous core, they are soaked in water with unrefined sugar and aromatics like cinnamon and cloves. When sat at room temperature in a cool and dry place, this process takes a few days as the wild yeasts and bacteria present on the fruit and in the air begin to feed on the sugars. Slowly, the liquid transforms to form a lightly sour drink with properties that are good for your gut.
Making tepache at home is surprisingly simple. You clean the pineapple well, peel it, and save the skin and core. These go into a glass jar or ceramic pot, covered with water, jaggery, and spices. The vessel is loosely covered—enough to keep dust and insects out but still allow gases to escape. Within 24–48 hours, tiny bubbles appear, and a fruity, yeasty aroma develops. The longer it sits, the less sweet and more acidic it becomes, so you can strain and chill it when the taste hits your personal sweet–tangy spot.
In India, where pineapples can be found in the market all throughout the year, tepache can be made at any time of the year. You can also infuse it with local touches – add a little black salt, a slice of fresh ginger, some chilli powder or a few sprigs of mint. Served over ice, it makes a vibrant alternative to sugary sodas, and it can even be topped with a splash of sparkling water for extra fizz. For gatherings, serve tepache as a tropical welcome drink or a cocktail mixed in with an alcohol of your choice, like white rum, gin, vodka, etc.
