START A PETITION 25,136,189 members: the world's largest community for good
START A PETITION
x
Dec 8, 2008

Category:Beverages
Cuisine:Caribbean
Prep Time:More than 1 day
Mmmm!!!! Pineapple!!!
Wait! What are you doing???!!!!
Don't throw away the peel!!!!
You can use that peel to make a refreshing drink!
 
This recipe is quickly becoming scarce in Puerto Rico, but, VERY similar variations can also be found in many other Caribbean, Latin American, and African countries. In Mexico, it is called Tepache. In Ecuador, it is called Chicha de Piña. In South Africa, it is called Pineapple Beer.
 
To make this refresher, pineapple peels are left to ferment along with with the freshly squeezed juice of sugar cane, known as guarapo.
If you don't have access to fresh sugar cane or you just don't feel like going through all the work, you can use a hard brown cane sugar called panela, also known as, piloncillo or panocha.
It is made directly from sugar cane juice. This form of sugar comes in a brick or cone shape and can be found in most Latin grocery stores or even in certain mainstream grocery stores. You can also use raw unrefined sugar.
 
Now, keepin mind that as with any other recipe, there are variations to this drink. Normally, it's fermented. Fermenting this drink makes it fizzy, not significantly alcoholic. So the longer you ferment the more the fizz. But you don't want to ferment it for too long or you can end up with a sour drink.
You can also opt to drink without fermenting.  Another option is to leave the skins and spices in the drink instead of straining. In this case, the flavor of the drink will get more intense with each passing day. 
This drink can last you about 4 days if stored chilled in the refrigerator.
 
You just have to keep adjusting the recipe until your own personal taste buds are happy and you get your own personal variation. The basic recipe is sugar, water, and pineapple skins.
The variations can include or not include cinnamon, cloves, ginger root, and star anise. You can also add juices of other tropical fruit you can get your hands on. Lime juice or Guanábana ( = soursop) is a great addition. I'd imagine that smashed acerola ( = West Indian cherry], would also be great, since the seeds wouldn't have to be removed before using.
 
The key to this recipe would be to make sure the pineapples are ripe. Don't base the ripeness on the color of the pineapple's skin. Pick up the pineapple and give it a good sniff at its base. It should smell sweet, basically what you smell is what you taste. The pineapple should be firm. If the pineapple has brown spots or soft spots, you had best leave it at the store. Next, the leaves at the crown should be fresh and green.
 
I've included four variations of the same recipe, please feel free to share your variations, recommendations, substitutions, etc.:

 

INGREDIENTS:

1 to 2 pineapples peeled with about half inch of pineapple flesh attached to peel, chopped into 1 inch pieces (reserve remaing pineapple flesh for other personal consumption if not following one of the last two variations of this recipe)

8 - 12 cups water (the amount of water will depend on each variation of recipe)

2 cups sugar cane juice, raw unrefined sugar, or honey (to taste) (if using sugar, dissolve in 1 cup very hot water)

1 lime, juiced (optional)

8 ounces ginger root, cut into small chunks (optional) or a few cinnamon sticks, cloves, and/or star anise

DIRECTIONS:

  • FOR THE TRADITIONAL FERMENTED DRINK
    • Place peel and sweetner of choice (and spices of choice if using) in a one gallon container that has a cover.
    • Add enough water to top it off.
    • Seal the container.
    • Leave the bottles in a sunny or warm area minimum overnight and maximum 5 days (more days = more fizz).
    • Mix in lime juice, if using.
    • To serve, chill in refrigerator.

  • OR IF YOU PREFER THE QUICKER ROUTE
    • Combine all ingredients in large pot.
    • Bring to boil.
    • Lower heat.
    • Simmer partially covered for 1 hour, stirring occasionally.
    • Let cool down (unless you'd like to drink it warm or hot like cider).
    • At this point you can choose to strain or not.
    • You can drink it immediately or let it rest refrigerated to allow the spices and pineapple flavor to concentrate.

 

THE FOLLOWING ARE TWO VARIATIONS FOR USING THE WHOLE PINEAPPLE AND NOT JUST THE SKIN:

  •  IF YOU USE A BLENDER:
    • Cut pineapple flesh into one inch chunks, removing and discarding core.
    • Puree in blender until smooth.
    • Strain into large bowl through fine-mesh strainer.
    • Reserve pulp. Reserve juice.
    • Place the peel (and spices of choice, if using) in a pot with 5 cups very hot water.
    • Add reserved pulp to peel mixture.
    • Cover.
    • Refrigerate 5 hours.
    • Strain.
    • Add to reserved pineapple juice. Set aside.
    • Discard pulp and peel.
    • If using, puree ginger with 2 cups of cool water.
    • Transfer to small saucepan.
    • Bring to boil over medium-high heat.
    • Remove from heat.
    • Let cool to room temperature.
    • Strain.
    • Add ginger mixture to pineapple juice.
    • Add half cup sweetener of choice at a time until it is sweetened to your taste.
    • Add lime juice, if using.
    • Add extra water as necessary to make 1 gallon.
    • To serve, chill in refrigerator. 

 

  • IF YOU DON'T USE A BLENDER:
    • Transfer pineapple peel (and spices of choice, if using) to a deep pot. 
    • Cut pineapple flesh into one inch chunks, removing and discarding core.
    • Add to pot.
    • Add enough water to the pot to just cover pineapple.
    • Bring to rapid boil on high.
    • Lower heat slightly to medium-high and continue to boil until pineapple and skin are soft and mushy.
    • Remove pot from stove.
    • Cover pot completely.
    • Let stand 8 hours or overnight at room temperature.
    • Strain to remove pineapple peel.
    • Use the back of a large spoon to press and force liquid through strainer. 
    • Strain a second time through a clean cotton kitchen cloth to strain out finer particles.
    • Use your hands to squeeze cloth with all your might and get as much of the juice out as humanly possible.
    • Add half cup sweetener of choice at a time until it is sweetened to your taste.
    • Add lime juice, if using. 
    • To serve, chill in refrigerator.  

 BUEN PROVECHO!

Visibility: Everyone
Posted: Monday December 8, 2008, 8:43 am
Tags: drink sugar juice caribbean pineapple cane refreshment Pina fermented mavi guarapo [add/edit tags]

Group Discussions
Comments
Or, log in with your
Facebook account:

Author

Ds R.
female , single
New York, NY, USA
DS'S SHARES
Jul
29
(0 comments  |  discussions )
This is Caribbean comfort food at its best! I just want to curl up and purr after eating this drizzled with Puerto Rican hot sauce and a side of garlicky fried green plantains along with red beans and rice.\r\n\r\nINGREDIENTS: \r\n1 1/2 lbs large shrimp...
Jun
17
(1 comments  |  discussions )
There are all types of fritters in Puerto Rican cuisines. And we Puerto Ricans do have a sweet tooth. Buñuelos are very common in Puerto Rico. I would describe a buñuelo like a fried donut hole or zeppole. \r\nThis particular sweet bu&ntil...
Apr
8
(2 comments  |  discussions )
\nThis is a very quick, healthy, and simple dish to make when you are in a hurry, and it tastes GREAT! \r\nDon\'t waste the oil left in the pan after cooking the fish...it\'s too tasty! Get a few more garlic cloves, mash them to a paste. Sautee i...
(6 comments  |  discussions )
\nThere are two kinds of guanimes in Puerto Rico. The more widely known guanime is made with cornmeal. More widely known on the southern coast of Puerto Rico are the guanimes made with flour. \r\nJust like its cornmeal cousin it ...


SHARES FROM DS'S NETWORK
Mar
22
(1 comments  |  discussions )
HEAR WHAT OPRAH WINFREY HAD TOSAY ABOUT MEN :If a man wants you, nothing can keep him away. If he doesn\\\'t want you, nothing can make him stay. Stop making excuses for a man and his behavior. Allow your intuition (or spirit) to save you from hear...
(0 comments  |  discussions )
\\nFrom so far I cannot touch you and feel you,I cannot hear you and do not know how to tell you.It seems so impossible that we can be together,The distance between us is so far as ever…But in my dreams I find you so close to me,To be with you m...
(1 comments  |  discussions )
Here\\\'s to being lied to. To beingwalked on,  ;used, promisedsomet hing, & fed  bullshit. Here\\\'s to seeing the best in him; not believ ing that he could possibly  be as awful&nb...
Jun
22
by Mary T.
(1 comments  |  discussions )
\\nI started a new Facebook group called \\\"Gardens to the Sky\\\" I have some big ideas and I need a lot of help. I know my ideas can solve some of the world’s biggest problems by taking advantage of unused surface area we can solve problems such a...
Aug
8
by Hans L.
(0 comments  |  discussions )
\\nDe Blauwe Bal van Verbinding\\r\\nWij zijn aan de bal, de blauwe bal, de bal van verbinding.Samen kunnen we een betere toekomst bouwenWij kunnen wereldkampioen zijn in het leven met elkaar.Stop met vechten, start de verbinding.Inspireer en verbind j...


MORE RECIPE
Feb 12
Recipe: Avada kedavra by David B.
(0 comments  |  discussions ) — Go harry goooog more
Feb 11
Recipe: Chocolate Mousse [vegan] by Annabelle R.
(0 comments  |  discussions ) — \\r\\nIngredients\\r\\n\\ r\\n340g (12oz) soft silken tofu\\r\\n40g (1.4oz) dairy free butter\\r\\n135g (4.75oz) dark vegan chocolate\\r\\n25g (0.9oz) cocoa powder\\r\\n25g (0.9oz) icing sugar (to taste)\\r\\n\\r\\n\\r\\n\ \r\\n\\r\\nInstructions\\ r\\n\\r\\n1.Melt the chocolate in... more
Recipe: Jerusalem Artichoke, Carrot and Potato Soup [vegan] by Annabelle R.
(0 comments  |  discussions ) — \\r\\nIngredients\\r\\n\\ r\\n300g (10.5oz) potatoes\\r\\n300g (10.5oz) carrots\\r\\n500g (17.6oz) Jerusalem artichokes\\r\\n1 onion (chopped finely)\\r\\n2 garlic cloves (crushed)\\r\\n1 tsp turmeric\\r\\n1 tsp ground cumin\\r\\n1 tsp ground coriander\\r\\n1 tsp ground gin... more
Feb 3
Recipe: Pizzamais by Heidi W.
(1 comments  |  discussions ) — Zutaten für 4 Personen: Für den Teig: 1 Päckchen Trockenbackhefe 1 TL Salz (10 g) 300 ml warmes Wasser 500 g Vollkorndinkelmehl (Type 630) 2 EL Olivenöl Für den Belag: 400 g passierte Tomaten je 1 EL gehacktes Basilikum und Or... more
Jan 28
Recipe: Jerusalem Artichoke, Celeriac and Apple Soup [vegan] by Annabelle R.
(0 comments  |  0 discussions ) — \\r\\nHere is a delicious Winter vegan soup where Jerusalem artichokes, celeriac and apples blend beautifully. It is velvety yet light. A perfect seasonal dish to enjoy for lunch or dinner.\\r\\nBest served with crackers or chunky bread.\\r\\nIngredients\\ r\\... more
 
Content and comments expressed here are the opinions of Care2 users and not necessarily that of Care2.com or its affiliates.