How I Make Tepaché at Home (From Pineapple Peels!)

If you’ve never heard of Tepaché, you’re in for a treat! Tepaché is a traditional Mexican fermented drink made from pineapple peels, water, and sugar — sometimes flavored with spices like cinnamon and cloves. It’s naturally fizzy, slightly tangy, mildly sweet, and packed with probiotic goodness, supporting your gut health and digestion.

What I love most about tepaché is how simple and sustainable it is. I usually buy pineapple to enjoy the juicy fruit, and instead of throwing away the peels, I use them to make this refreshing drink. It's such a satisfying feeling — nothing really goes to waste. You enjoy the fruit, and then you enjoy the drink.

Traditionally, tepaché is made with brown sugar or piloncillo, but I use white sugar instead, and it still turns out delicious. The process is very easy and requires only a few ingredients and some patience as it ferments.

Ingredients:

• Peels from 1 whole pineapple (make sure they’re clean)

• White sugar. I put 10 -12 cubes for a litre of water 

• Cinnamon (depends on how much flavor you want)

• Cloves (depends on how much flavor you want)

• Water (enough to cover the peels)

• A large glass jar or container

How I Make It:

1. Wash and peel your pineapple. Save the fruit for snacking or another recipe — you’ll only need the peels for this drink.

2. Place the pineapple peels into a clean glass jar.

3. Add the sugar, cinnamon sticks, and cloves.

4. Pour in enough water to cover the peels.

5. Stir everything gently to dissolve some of the sugar.

6. Cover the jar with a clean cloth or paper towel (not a tight lid), and secure it with a rubber band or string. This lets it breathe while keeping bugs or dust out. 

7. Leave it to ferment at room temperature for about 2–3 days. You’ll start to see bubbles — that’s a good sign!

8. Once it’s fermented to your liking (taste it!), strain the liquid into a clean bottle and refrigerate. It’s best served cold or with ice.

Why You’ll Love It:

• It’s refreshing and naturally fizzy

• Good for your gut health

• Helps reduce waste — you get double value from your pineapple!

• Easy to make and super affordable

Tepaché Dos and Don’ts

DO:

• Wash the pineapple thoroughly before peeling, especially if it’s not organic. You're using the skin, so it’s important to remove dirt and any pesticides.

• Use a clean jar or container to avoid unwanted bacteria or mold during fermentation.

• Loosely cover the jar with a cloth or paper towel, not a sealed lid. Tepaché needs airflow to ferment properly.

• Taste it daily after the first day — fermentation time can vary depending on the temperature.

• Store in the fridge once it’s fermented to your liking. This slows down fermentation and keeps it fresh.

DON’T:

• Don’t use moldy or overly old pineapple peels. If they’re bruised or bad, it’ll affect the taste and safety of your tepaché.

• Don’t over-ferment (more than 3 days in warm climates). It might turn too sour or alcoholic.

• Don’t shake or tightly close bottles after fermentation — the natural fizz can build pressure and cause the container to burst.

Tepaché Tips & Tricks:

• Room temperature matters: Tepaché ferments faster in warm weather and slower in cooler temperatures. 2 days is often enough in warm climates.

• Add a slice of the fruit (optional): If you like it sweeter or fruitier, you can toss in a small chunk of pineapple (not just the peel).

• More sugar = more fizz: Sugar feeds the fermentation. If you want it bubblier, add a little more sugar — but don’t go overboard.

• Strain well before chilling: Use a fine sieve or cheesecloth to catch any bits, especially spices or leftover peel.

• Reuse the peels (optional): You can sometimes reuse the same peels to make a second batch, though it may be lighter in flavor.

Let me know if you try it! You can experiment with flavors or sweetness levels depending on your taste. Sometimes I skip the cinnamon and cloves if I don’t have any, and it still tastes great.