Tepache: Mexican Fermented Pineapple Drink
When it comes to refreshing beverages that combine tradition, flavour, and health benefits, tepache is a standout. This fizzy, sweet-tart Mexican drink is made by fermenting pineapple peels with sugar, cinnamon, and water. Known as “pineapple beer” in some circles, tepache offers a delightful way to cool down while supporting your gut health with natural probiotics. Plus, it’s a great way to reduce food waste by repurposing pineapple scraps. Let’s explore how to make this delicious drink and its many benefits.
The Origins and Benefits of Tepache
Tepache has deep roots in Mexican culinary traditions, where it has been enjoyed for generations as a lightly fermented, non-alcoholic drink. While it was historically made with maize, modern tepache typically uses pineapple, resulting in a fruity and slightly tangy flavour profile.
The fermentation process not only enhances the taste but also introduces gut-friendly probiotics, which can aid digestion and support overall gut health. The addition of cinnamon provides anti-inflammatory properties, while the pineapple itself is rich in vitamin C, bromelain, and antioxidants. Together, these ingredients create a beverage that’s as nourishing as it is refreshing.
Why Tepache is a Healthy Choice
- Probiotic-Rich: The natural fermentation process introduces beneficial bacteria that support gut health and improve digestion.
- Nutrient-Dense: Pineapple peels and cores are loaded with vitamin C and bromelain, an enzyme that aids in protein digestion and reduces inflammation.
- Low-Waste: By using pineapple scraps, tepache is an excellent way to reduce food waste and make the most of your produce.
- Naturally Sweetened: Panela or piloncillo provide a natural sweetness without the need for refined sugars.
