What to Do with Fermented Pineapple

What fermented pineapple is

“Fermented pineapple” usually means one of two things:

• Tepache: A lightly fermented, slightly fizzy Mexican drink made by soaking pineapple rind and core in sweetened water for a few days.
• Fermented pineapple pieces: Chunks of fruit fermented in salt brine or honey, like other fruit ferments.

Most of what follows applies to tepache, because that is the most common way people end up with fermented pineapple. If you are not sure whether to use scraps or fruit, either works, but the rind and core are what people commonly use because they would otherwise be thrown away.

Quick tepache basics

This outline reflects common home recipes. It is not a tested preservation method.

• Use a ripe pineapple. Many recipes use organic fruit and avoid heavy washing, since they rely on wild yeast on the skin. Brush off visible dirt. If you prefer to wash the fruit, you may find fermentation is slower.
• Combine the rind and core (and optionally some fruit) with about 8 cups of water and roughly 1/2 to 1 cup of brown sugar or piloncillo, plus optional cinnamon, cloves, or star anise.
• Cover the container with a clean cloth or paper towel secured with a band so air can get in and pests cannot.
• Keep it at room temperature, out of direct sun, for about 2 to 5 days.
• Strain and refrigerate.

How to know when it is ready

• Bubbles and foam on the surface
• A tangy, slightly sour, slightly vinegary smell
• A mildly fizzy, sweet-sour taste

If it tastes very vinegary or sharp, it has gone further than intended. Fermentation is quicker in warm kitchens, so begin tasting at day two.

What to do with it

1. Drink it chilled. Serve over ice, as a lightly sparkling drink, optionally with lime or a dash of chili-salt on the rim.
2. Make a homemade soda. Mix with plain sparkling water to dilute.
3. Use as a cocktail mixer. It pairs with rum, tequila, or beer. Remember that the drink itself contains a little alcohol.
4. Turn it into vinegar. Left to ferment longer, it can turn tart and vinegar-like. Use it in dressings, marinades, or slaws. Vinegar-making is a distinct process and home results vary in acidity. Do not use homemade vinegar for canning or pickling recipes that require a known acidity level. For a related project, see how to make kombucha vinegar.
5. Use the fermented fruit. Chop the pineapple pieces into salsa, serve on tacos, or blend in smoothies.
6. Blend into hot sauce. One common idea is to blend strained fermented pineapple with chiles, garlic, and spices. Keep the sauce refrigerated, and if you plan to store it for long or give it as a gift, test its pH or follow an extension service recipe.
7. Marinades and glazes. The acidity and sweetness work well with pork or chicken. Pineapple contains enzymes that can soften meat, so don’t marinate too long.

Can I drink fermented pineapple juice?

Most people drink tepache in small to moderate amounts. A few things to keep in mind:

• It contains some alcohol. After 3 to 5 days the alcohol content is usually low, from trace amounts up to roughly 2 percent. That is an estimate, and it can be higher if fermented longer or with more sugar. Do not serve it to children, and treat it as an alcoholic drink if you are pregnant, driving, or avoiding alcohol.
• Start small. If you have a sensitive stomach or are new to fermented drinks, try a small glass.
• Health claims: Tepache is sometimes described as probiotic, but I wouldn’t count on specific health benefits.
• People with health conditions or weakened immune systems should check with a health professional before drinking homemade fermented beverages.

Can tepache be made in plastic?

Food-grade plastic, such as a food-safe bucket, can hold a loosely covered ferment. Glass, stainless steel, and ceramic are common alternatives. Avoid reactive metals such as aluminum. Chipped or cracked containers are harder to clean.

The more important issue is pressure. Once you bottle tepache with a tight cap, fermentation continues and carbon dioxide can build. Glass bottles that are not designed for pressure can break, so many home brewers use a plastic soda bottle so they can feel for firmness, and refrigerate before opening. Open bottles carefully, over a sink. If you want to avoid fizz, skip the sealed bottling step and drink it fresh from the refrigerator.

Safety and troubleshooting

• Mold: Fuzzy or colored mold means discard the batch. A thin white film can be yeast, but if you are unsure, throw it out.
• Strong rotten smell or slimy texture: Discard.
• No bubbles after several days: Check the temperature. Cool kitchens slow fermentation, and chlorinated water or over-washing may affect it. Restart if it smells wrong.
• Fruit flies: Cover the container with a tight-weave cloth.
• Too sweet: Let it ferment another day.
• Too sour: Dilute it or use it for vinegar or marinades.
• Keep pineapple pieces submerged if you are fermenting chunks.

Storage

Refrigerate strained tepache in a clean container. It generally keeps for several days to about a week, and continues to ferment slowly. Taste and smell it before drinking. Discard if it smells or tastes off.

What fun drinks can I make with pineapple?

Other ideas beyond tepache include fresh pineapple juice with mint, pineapple-ginger agua fresca, and pineapple shrubs (fruit, sugar, and vinegar). If you would rather cook the fruit down, see our pineapple preserves recipes for ways to use a jar. For another sweet-and-tart project, see how to ferment cherries, or browse fermented foods that taste good for more ideas.