Pineapple moneysaving tip!

Quackers

pavlovs_dog wrote: »

actually quakers that makes perfect sense :T :kisses3:

why?

Is it cos I is stooopid?

odds-n-sods

Hi - this is called 'tepache' ( not sure how it's spelled!) and its made in Mexico. You need to ferment the pineapple skins (leave some fruit on it!) - but you need to add sugar immediately to to the skins and keep adding sugar about every other day for about 10 days. I worked with mexican cooks who would make this in a large covered bucket. Its better the more skins you've got.

Once its slightly vinegary smelling ( but sweet) it should be ready. Add more sugar to taste and chopped mint + ice in a glass.

Twinny99

Quackers wrote: »

Anyone any idea why I've got mouldy lumps of pineapple in a bowl of water on my dining room table?

Ive got a huge pineapple in my kitchen and was just about to print this out to try UNTIL......

I saw the message above! :rotfl: :rotfl: :rotfl:


Does anyone know if this actually works or will I end up with Quakers' mouldy lumps..??