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How to Make Pineapple Rinds Refreshing and Tasty

Ferment them

A table in a taqueria in Manzanillo, Mexico, with tacos, tepache, and condiments.
Tepache and tacos in Manzanillo, Mexico. Photo by the author.

If you’re like me, even a little bit, you’ve never finished the pain-in-the-ass that is peeling a pineapple and thought, Hey, I want another food-prep project.

Even if it was a pink pineapple sent directly from heaven.

What you’ve probably done instead is sucked the blood from a knife-jabbed finger, listened…




Sybarite is devoted to stories of pleasure and luxury, and is allergic to all forms of self help.

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Jim Latham

Jim Latham

| Very short fiction @ Jim’s Shorts | He/His |

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