Pineapple tepache supports intestinal health
Photo: Polina Tankilevitch / Pexels
Tepache is a popular fermented pineapple drink originating in Mexico. It is refreshing, sweet, low in alcohol content and offers some health benefits.
For more than five centuries the tepache was considered as a drink to revive, in Nahuatl “tepiatl” and a drink made of young corn that the faint-hearted drank. In pre-Hispanic times it was a fermented product that was made with crushed sweet corn and brown sugar, later, after the conquest, it began to be prepared with fruits such as guava, apple and pineapple.
Pineapple tepache is one of the most popular tepaches. The fermented is sweetened with panela (piloncillo) and spices. In some regions of Mexico there are variations in which other ingredients such as corn, tamarind or capulín are added.
What are the benefits of pineapple tepache?
Pineapple tepache is a drink that supports intestinal health. Combines the probiotic benefits of wild fermentation with natural vitamins, minerals, anti-inflammatories and digestive support found in fruit, gastroenterologist Will Bulsiewicz points out to Roper St. Francis Healthcare.
The fermented pineapple has antioxidants, manganese, vitamin C, phosphorus and calcium. One of its components to highlight is the bromalina and other enzymes that help with digestion and it has anti-inflammatory activity.
Tepache favors good bacteria, fungi and other microorganisms of the intestinal microbiota.
“The fermentation process creates these microorganisms”, he says The Healthy, Jeremy Partl, sports nutritionist. “It begins to develop strains of probiotics that are like beneficial bacteria for our gastrointestinal system.” It also produces prebiotics like lactoferrin that fuel the growth of good bacteria.
It is better to prepare it at home
Tepache is sweet, it is best made at home as some brands of pre-made tepache may have too much added sugar.
This fermented refreshing can be drunk every day, but you should bear in mind that it has sugar and balance it with the general diet, advises the nutritionist Su-Nui Escobar.
How to make tepache?
1 pineapple washed
- 2 piloncillo cones
- 1 cinnamon raja
- 10 cups of purified water
- 3 cloves (optional)
- 4 fat peppers
* If you can’t find brown sugar you can substitute it for 1 cup of brown sugar
1. Peel the pineapple and cut it into slices.
2. In a glass jug or clay pot, place the water with the brown sugar in pieces (to facilitate dissolving) or sugar, add the pineapple peels and slices, the cinnamon and the cloves.
Option. Heat the water in a large pot until it starts to boil. Remove the pot from the heat and add brown sugar and let it dissolve. Let cool slightly and then transfer to the pitcher and add the other ingredients.
3. Cover the jar with a cotton cloth or gauze and secure with a string; This will allow air to enter the drink and tie the cloth and let it sit on the counter in a cool, dry place, away from direct sunlight, for 3 days.
4. A white foam will form on the surface. Scoop out the white foam and serve over ice.
You can keep it refrigerated.
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