This Tonic Recipe Makes Use Of Your Leftover Pineapple Core & Rind
Pineapple Tepache Tonic
Makes 2 liters (70 fl. oz.)
If you’ve decided to buy a pineapple especially for this occasion, you can use the whole fruit—just cut the skin off and eat the fruit for breakfast. The idea is that this tonic makes full use of the "waste."
- 5 whole cloves
- 3-cm (1-inch) piece of fresh ginger root, bruised
- 5 allspice berries (optional)
- 2 cinnamon sticks, cracked
- 1 overripe pineapple, peeled and cored (save all the waste, including the leaves)
- 2 liters (70 fl. oz.) filtered water
- 70 g (2½ oz. / ⅓ cup) rapadura sugar or raw cane sugar
- Lime slice, sea salt, cayenne pepper, if desired
- In a frying pan (skillet) set over medium heat, dry-toast the spices until they become aromatic.
- Put the rinsed pineapple waste (leaves, core, and rind) and spices into a large, 3-liter (105 fl. oz.) glass container or jug (pitcher) and add enough water to fill the remaining space.
- Cover the container or jug partially—with a muslin (cheesecloth) or some loose-fitting cling film (plastic wrap), or simply leave the lid slightly ajar—and leave it in a warm place for 2 to 3 days. The rate of fermentation will depend on how warm it is. When it is near fermentation, the top of the liquid should be frothy. Scoop off the froth with a wooden spoon.
- After 2 to 3 days, add the sugar, and loosely cover again. Feel free to reduce the sugar content a little, for a more tart flavor. Let it stand for 2 more days.
- Once it’s ready, strain (discard the pulp), and store in sterilized bottles (see p. 19) in the fridge. It will continue to ferment and fizz, so remember to "burp" it (open to release the pressure) at least once a day.
- Serve it ice-cold with lime, salt, and a sprinkle of cayenne pepper. If you’re really feeling worse for wear, do as the Mexicans do, and top it all off with a good glug of beer.
Based on excerpts from Tonic by Tanita de Ruijt, with the permission of Hardie Grant. Copyright © 2018.
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