Agua de Piña con Cáscara: A refreshing drink made from something most people throw away.
I’ll be honest—I hadn’t grown up drinking agua de piña con cáscara, but once I learned about it, I couldn’t wait to try it. It’s a beautiful example of the resourceful, waste-nothing mindset that runs through so many Latin American kitchens. Instead of tossing the pineapple peel, you use it to create a lightly sweet, tropical drink that’s full of flavor and surprisingly comforting.
This drink is common in many Salvadorean and Central American homes. The pineapple skin is gently simmered with water, sometimes spices, and a bit of sugar until it transforms into something golden and refreshing. You can enjoy it warm, but it’s even better chilled over ice.
It’s now one of my favorite discoveries—a simple way to use what you already have and turn it into something truly delicious.
Agua de Piña con Cáscara
Prep Time
X minutes
Cook Time
X hours
Serves
X
Ingredients
- Skin and core of 1 ripe pineapple, thoroughly rinsed
- 6–8 cups water
- ¼ to ½ cup brown sugar or panela, also known as piloncillo (adjust to taste)
- Optional: 1–2 cinnamon sticks
- Ice, for serving
Tip: Use a vegetable scrub brush like this to clean the pineapple skin well before boiling.
Steps
1
Wash and peel the pineapple:
Rinse the whole pineapple thoroughly with a produce brush. Then peel and core it, setting aside the fruit to enjoy another way. Keep the skin and core—these are your flavor base.
2
Simmer gently:
In a large pot, add 6–8 cups of water, the pineapple skins and core, and cinnamon sticks (if using). Bring to a boil, then reduce heat and simmer for 30–45 minutes.
3
Strain and sweeten:
Let it cool slightly, then strain using a fine mesh strainer into a glass pitcher. Stir in brown sugar or panela until dissolved.
4
Chill and serve:
Refrigerate until cold, then serve over ice in clear glass tumblers like these for a naturally golden, tropical drink.
Tips
- Add a splash of lime juice for brightness
- Use more pineapple core for a stronger flavor
- Keep the cinnamon light—just enough to complement the fruit
- Store in the fridge for up to 3 days
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