Fizz, Funk & Zero Waste: The many benefits of using the whole pineapple

Epic hot sauce, fermented drinks and money saving tasty hacks.

Lemon aspen Tepache

Tepache: The fermented Pineapple Soda, and a delicious waste saving win

In this article I’ll share:

• The all singing all dancing Tepache base recipe

• Awesome variations to trick it up

• Other uses (apart from drinking it)

• Pro tips & troubleshooting

• Pineapple granola

• The roasted pineapple and habanero hot sauce recipe that will blow your socks off!

The truly addictive pineapple & habanero hot sauce.

If you’ve ever found yourself staring at a pile of pineapple peel after slicing up a few wedges for lunch, wondering if there’s a better use than just tossing them into the compost, this one’s for you. Tepache is a traditional Mexican fermented drink made from the skins and core of the pineapple. It’s naturally sweet, slightly funky, gently fizzy, and surprisingly forgiving.

I first came across Tepache a few years ago while on a “research work trip”with Ducks crew. I tasted at market in the morning( slightly dusty after a day at a mescal distillery) and was blown away. A super refreshing fermented drink just using fruit scraps, water, sugar, spices, and time. That’s it. No fancy gear, no special starter, no waiting weeks for it to be ready. *I polished it down with couple of road side tacos and instantly felt as right as rain.

*Not medical advice!

Since then, I’ve made dozens of batches. Infusing with ginger, turmeric, mango seeds and skins, riberries and many spiced with chilli, some that got left on the bench too long and ended up closer to pineapple vinegar (not a bad thing, by the way). But the best ones are always the simplest.

It’s ALIVE!!!

I quite like to strain into bottles and leave out to carbonate. Do take care when opening though as it can get wild. If you’re worried about exploding bottles just use plastic bottles and open over the sink.

Variations: Blue berry/Riberry/Pineapple and mango

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What to do with the strained pineapple?

It’s possible to make Tepache with only skins and cores, and use the pineapple in salsas, salads or granola (recipe below). However, I quite like drying the fermented pineapple pieces for a tasty zingy snack. The kids also love them in their packed lunches.

Fermented Pineapple crisps

Simply strain the Tepache, remove the skins and cores. Dehydrate for around 16 hours at 55 degrees. Store in an airtight container. I keep mine in the freezer. Dried mango at our local store is now at $95 per kilo. So, well worth foraging or buying plenty of something when it’s at it’s cheapest(AKA, in season) to save a few bucks.

Here’s the dehydrator I use it’s from Benchfoods which we’ve been using to dry apples, berries, citrus and loads of pineapple.

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How else can I use it?

Tepache granita, ice-cream and fruit.

Here are a few ways I use it, other than serving over ice and pouring down the hatch.

• Cocktails: Mix with tequila, mezcal, or dark rum. Add lime and ice. Done.

• Popsicles: Freeze it in moulds with chunks of pineapple or coconut.

• Granita, simply freeze it, then scratch it up with a fork and use on oysters or in desserts.

• Marinade: The acidity and sweetness make it ideal for pork, prawns, or chicken great for taco Tuesdays!

• Vinegar: Let it go a bit further, then strain and bottle it. Use in slaws, pickles, or salad dressings.

• Spoon a little through pineapple salsa for extra zing

  

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Tepache

The Base recipe

Over 2 litres of liquid gold for the price of a pineapple and a cup of sugar.

Here’s the version I make the most. Think of it as a foundation—you can adjust and riff from here.