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Pineapple Peel Tea

Don't toss your pineapple peelings! Instead, simmer them with citrus juices, herbs and spices and make a nutrient-rich, inflammation-fighting drink that's tart/sweet and delicious!
5 from 1 vote
Prep Time 30 mins
Cook Time 1 hr


  • 1 pineapple  
  • 18 cups purified water
  • 2 lemons, juiced (or 1 lemon + 1 lime, juiced)
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh or dried lemon balm
  • 2 Tb grated or finely chopped ginger
  • 2 Tb grated or finely chopped turmeric
  • 1/2 tsp cayenne pepper
  • 2 cinnamon sticks
  • 2 Tb honey (raw, if possible)
  • 1/4 tsp mineral-rich salt


  • Add 2 Tbs of vinegar to a pot of warm water, and submerge the pineapple to soak for 30 minutes. Scrub with a soft brush to remove bacteria and pesticides.
  • With a sharp knife, peel off the skin and put it into a large stock pot with the water. Turn on the heat. Add the core of the pineapple.
  • Juice the citrus, and add the juice, the shredded or chopped ginger and turmeric, the fresh herbs, and the spices to the pot. Leave the honey out for now.
  • Cover and bring to a boil. Lower heat to simmer and simmer for at least an hour.
  • Let cool slightly and remove all the peelings and such. Stir in the honey (optional).
  • Decant into bottles or jars and store in the refrigerator for up to two weeks. Also freezes well!
  • Drink warm or cold, or make into mocktails by adding sparkling water and a fresh herb garnish.