Pineapple has a bad reputation thanks to the pizza debate. It's been dragged through more family WhatsApp groups than a forwarded chain message. Let's give it a chance to redeem itself.
In kombucha, pineapple is brilliant. It's sharp, juicy and full of natural sugar, so the fizz comes thick and fast. Add a few mint leaves and it's like a mojito that's given up the rum and taken up Pilates.
Quick look
Makes: about 1 litre (two 500ml bottles)
Second ferment: 1 to 2 days (it's a fast one)
Skill level: beginner, with a bit of babysitting
What you need
Pineapple and mint. Fresh, sharp and no pizza in sight.
- About 850ml of finished plain kombucha from your first ferment
- 100g of fresh pineapple, chopped small, or 100ml of pineapple juice
- 4 to 6 fresh mint leaves
- Two 500ml swing-top bottles
No first ferment yet? Start with my guide to how to make kombucha at home.
How to make it
- Chop the pineapple into small pieces so they fit through the bottle neck. Or just pour in the juice, about 50ml per bottle. Chopping a whole pineapple is basically fencing with fruit.
- Lightly bruise the mint leaves between your fingers and pop a few in each bottle. Gently. Wax on, wax off.
- Top up with kombucha, leaving a 2 to 3cm gap at the top.
- Seal and leave at room temperature for 1 to 2 days. Check after the first day.
- Burp at least once a day over the sink. Pineapple builds pressure quickly.
- Fridge it as soon as it's fizzy, then strain to serve.
Kev's tips
Keep an eye on it. Pineapple is one of the liveliest fruits you can use. In a warm kitchen, one day might be enough. Turn your back for too long and it'll come out of the bottle doing a Karate Kid crane kick.
Use the core. The tough middle bit of a fresh pineapple is still full of flavour. Chop it up and chuck it in. Waste not, want not, as every nan in Britain says, from behind a drawer of carrier bags from 1987.
Swap mint for ginger if you want more of a kick. Pineapple and ginger is a cracking combo.
What it tastes like
Bright, juicy pineapple with a cool, fresh mint finish and lots of bubbles. It's sharp in all the right ways, and it disappears fast on a warm day.
Serve it over crushed ice with a mint sprig on top. Bring a tiny umbrella if you've got one. Nobody's judging. Well, a bit. But mostly with envy.
Can't be bothered?
Fair play. Put the knife down before you lose a finger.
There's plenty more in our fruity kombucha collection.
Before you start
Use strong, pressure-rated bottles, burp them daily and get them in the fridge on time. Sugary fruit like pineapple needs extra care. My guide to kombucha second fermentation covers the safety bits properly, including how to keep the alcohol low.
If anything looks fuzzy or smells wrong, bin it. And homemade kombucha isn't one for pregnant women, young children or anyone who needs to avoid alcohol completely.
Try another flavour
Stay tropical with my mango and lime kombucha, or try something berry-ish with strawberry and basil.
