Chicha de piña
Also known as garapiña in Havana or refresco de piña, it is a low-alcohol drink that is made artisanally in eastern Cuba. This drink is consumed mainly in the summer months, which coincides with the peak harvesting season in the region. The drink is produced by the spontaneous fermentation of pineapple rind, sugar and water, without the use of yeast.
The variety known as piña cubana originates from the village of Caney and the largest plantations of this pineapple are found in Ciego de Ávila.
The process for making pineapple chicha consists of placing the pineapple rind in a container with two spoonfuls of sugar and covering with water, without stirring. Next, it is covered with a thin cloth, which allows air to enter, and it is left to ferment for two or three days. Then, the remaining sugar is added and it is stirred, then strained and served cold.
This drink is part of Cuban family tradition, but its continued existence is under threat.
La variedad llamada piña cubana es originaria especialmente del poblado de Caney y las mayores áreas de plantación de esta piña se encuentran en Ciego de Ávila.
El proceso para realizar la chicha de piña consiste en colocar las cáscaras de la piña en un recipiente con dos cucharadas de azúcar y cubrirlo con el agua, sin revolver. Posteriormente se tapa con una tela fina, la cual permite la entrada del aire y se deja fermentar durante dos o tres días. Después, se le agrega el azúcar restante y se revuelve, para ser colada y servida fría.
Esta bebida hace parte de las tradiciones de las familias cubanas, sin embargo su propagación se encuentra amenazada.
