So, chicha is actually a fermented alcoholic drink. That’s not what this makes, but I’ve been told that the results of what I do in this recipe is called chicha. Sometimes life here is just really confusing like that.
The first couple of times that I bought pineapple, my host mom asked me for the parts that I discarded when I cut it – the skins. I then watched as she boiled those skins to make a new juice. I’m all about anything that puts garbage to work before really making it garbage, so I decided that I would try this the next time I got a pineapple.
Since then, I’ve also tried throwing in some mango peels. I’m honestly not sure if they add anything. Regardless, the results are a lightly-flavored refreshing juice.
Pineapple (and mango) Chicha
- Equipment necessary: mesh strainer, a good blender (optional)
- skin of one pineapple
- peel of a couple mangos (optional)
- small knob of ginger
- sugar or honey as desired to sweeten
- Place the skin of one pineapple in a large pot.
- Cover with water.
- Lid the pot and bring the water to a boil. Turn off heat and allow to steam for 40 minutes.
- Optional step: I like to try to get everything I can from the skins though, so I throw everything in my good strong blender (the skins should be softened enough for this after all that steaming – be sure there’s nothing too hard in there).
- Strain through mesh strainer, collecting the juice in a pot or pitcher.
- Chill for several hours.