•You can do many things with fruit peelings, including making vinegar. So it should come as no surprise that in parts of Mexico and South America, this fermented pineapple drink is made from the peels of the pineapple.
  •Pineapple is a sweet fruit when fully ripe, so it lends itself well to a lightly carbonated, refreshing drink such as tepache. Many variations are made throughout Central and South America. Some recipes call for spices such as cinnamon and cloves, some call for a large quantity of added sweetener, and others call for no sweetener at all for a drier-tasting recipe.
  •This is a very basic recipe, calling for 1 to 2 cups of sweetener, the latter of which will have a sweeter taste once fermented. As with most fermentations, this does contain a very small amount of alcohol, especially when made with extra sugar. Also, do be careful to not let it ferment too long or you will end up with vinegar.