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    Home » Recipes » Kombucha

    Published: Jul 18, 2022 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases. · I get commissions for purchases made through links in this post.

    Tropical Kombucha

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    Get whisked away to the tropics with this Tropical Kombucha. It's made with homemade kombucha, mango, banana, and pineapple.

    Tropical Kombucha in mason jar with straw.

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    This Tropical Kombucha is naturally sweet with mango, banana, and pineapple. It's a vacation in a bottle!

    Since it is a second fermentation recipe, it has all the carbonation you want in a kombucha.

    You can use fresh or frozen fruit, so you can have it any time of the year. I always have frozen fruit on hand for smoothies and smoothie bowls.

    Some other tropical recipes are Tropical Smoothie recipe, Tropical Chia Pudding, Tropical Sorbet, Tropical Ginger Cooler, and Tropical Fruit Roll-Ups.

    Jump to:
    • ❤️ Why You'll Love It
    • Two Types of Fermentation
    • What Makes Kombucha Fizzy?
    • 🧾 Ingredients
    • 🥣 Supplies
    • 🔪 Instructions
    • Should I Burp My Second Ferment Kombucha?
    • How Long Does It Take To Get Fizzy Kombucha?
    • 💭 Tips
    • 🥃 Kombucha Recipes
    • 📋 Recipe
    • 💬 Comments

    ❤️ Why You'll Love It

    • It is sweet and fruity. It will whisk you away to the tropics.
    • You can use fresh or frozen fruit, so you can have it anytime you want.
    • It is bubbly and refreshing.

    Two Types of Fermentation

    The first fermentation of kombucha is when you combine sweetened tea, a kombucha scoby, and some starter tea. You let it ferment for 7-21 days and the result is uncarbonated unflavored kombucha.

    For the second fermentation, you remove the scoby and take that kombucha you made in the first fermentation and add flavor. You let it ferment for another 3-5 days in sealed bottles. The result is a fizzy flavored drink.

    You can ferment the flavored kombucha up to 14 days. It all depends on the amount of sugar content in the flavor you're adding, and the temperature of the room.

    Warmer temperatures will cause faster fermentation, and higher sugar content will also speed up fermentation.

    What Makes Kombucha Fizzy?

    The second fermentation is when kombucha gets fizzy. By putting it into a sealed container at room temperature and adding a sugar source (fruit and/or sweetener), carbon dioxide builds.

    🧾 Ingredients

    Ingredients for tropical kombucha on a cutting board with labels.
    • Homemade kombucha: You'll need freshly made kombucha that has not been refrigerated yet.
    • Banana: I used puréed banana. You can use fresh or frozen bananas.
    • Pineapple: I used frozen chopped pineapple. You can also use pineapple juice.
    • Mango: I used frozen mango. You can use fresh or frozen mango.

    To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

    🥣 Supplies

    • Funnel
    • 4 (25 ounce) bottles with flip top lids
    • Measuring cup

    🔪 Instructions

    For this kombucha recipe, you'll be making a second fermentation.

    Mashed banana being poured into a funnel into a bottle.

    Step 1: Thaw any frozen fruit first. Pour 3 tablespoons of pureed banana into each bottle.

    Chopped pineapple being poured into a funnel into a bottle.

    Step 2: Pour 3 tablespoons of chopped pineapple into each bottle.

    Chopped mango being poured into a funnel into a bottle.

    Step 3: Pour 3 tablespoons of chopped mango into each bottle.

    Kombucha being poured into a funnel over a bottle.

    Step 4: Pour your freshly fermented homemade kombucha into the bottles, leaving 1-2" head space. Let sit 3-5 days.

    Flip-top bottle being popped open.

    Step 5: Pop open the lids at least once a day. Pressure builds, and this allows it to escape so that you don't have a mess.

    Should I Burp My Second Ferment Kombucha?

    Yes! If you don't you could have a mess. By adding sugar to the homemade kombucha and fermenting it a second time in bottles with swing-top lids, you're creating an environment for carbonation. If you don't allow it to escape, you'll have kombucha all over your kitchen.

    How Long Does It Take To Get Fizzy Kombucha?

    It can take anywhere from 1-14 days. It depends on a few things.

    1. It depends on how much sugar you have in the kombucha. (Sugar in the form of fruit and/or sweetener.) The more sugar, the faster you'll get carbonation.
    2. It also depends on the weather. Warmer temperature = faster carbonation. I've had bubbly kombucha after a day in summer months and bubbly kombucha after a week in colder months.

    💭 Tips

    • Use ripe bananas. They have more sugar.
    • Strain the fruit after fermenting, if desired.
    • Refrigerate after the kombucha is done fermenting.
    Tropical Kombucha in jar close up.

    5 Secrets To Making Kombucha

    Pomegranate Kombucha in two glasses.

    Kombucha just got easier!

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    🥃 Kombucha Recipes

    • Banana Cream Pie Kombucha
      Banana Cream Pie Kombucha
    • Cantaloupe Kombucha
      Cantaloupe Kombucha
    • Nectarine Kombucha
      Nectarine Kombucha
    • Honeydew Kombucha
      Honeydew Kombucha

    🌟Need a new kombucha scoby? I love to buy my scobys from Fermentaholics. They're inexpensive and my kombucha comes out great every time.

    If you tried this Tropical Kombucha Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!

    📋 Recipe

    Tropical Kombucha
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    5 from 2 votes

    Tropical Kombucha

    Get whisked away to the tropics with this Tropical Kombucha. It's made with homemade kombucha, mango, banana, and pineapple.
    Course Drinks
    Cuisine American
    Diet Gluten Free, Vegan, Vegetarian
    Prep Time 5 minutes minutes
    fermenting 5 days days
    Total Time 5 days days 5 minutes minutes
    Servings 12
    Calories 75kcal
    Author Willow Moon
    Prevent your screen from going dark

    Equipment

    • 4 (25 ounce) bottles with flip top lids or other air tight bottles
    • Funnel
    • Measuring cup

    Ingredients

    • 12 cups homemade kombucha
    • ¾ cup pureed banana
    • ¾ cup chopped pineapple
    • ¾ cup chopped mango

    Instructions

    • If using frozen fruit, allow to thaw first to room temperature.
    • Line up 4 (25 ounce) bottles with flip top lids or other air tight bottles.
    • Puree banana with a fork. Pour 3 tablespoons banana puree, 3 tablespoons chopped pineapple, and 3 tablespoons chopped mango into each 25 ounce bottle.
    • Using a funnel, pour freshly made homemade kombucha into each 25 ounce bottle leaving 1-2" head space.
    • Let bottles sit out (at 75° - 85°) 3-5 days, making sure to pop the lids each day to let out the pressure of the carbon dioxide. Taste each day to test its flavor and fizziness.

    Notes

    Use only freshly made homemade kombucha that hasn't been refrigerated yet.

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    Nutrition

    Calories: 75kcal | Carbohydrates: 19g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.02g | Sodium: 12mg | Potassium: 62mg | Fiber: 1g | Sugar: 18g | Vitamin A: 124IU | Vitamin C: 9mg | Calcium: 10mg | Iron: 0.1mg
    SIGN UP for my newsletter, get a FREE 30 Minute Vegan Dinners 7-Day Meal Plan as a welcome gift! 💌

    *Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

    More Kombucha

    • Lemon Lime Green Tea Kombucha
      Lemon Lime Green Tea Kombucha
    • Lemon Green Tea Kombucha
      Lemon Green Tea Kombucha
    • Mango Green Tea Kombucha
      Mango Green Tea Kombucha
    • Raspberry Green Tea Kombucha in a glass with straw.
      Raspberry Green Tea Kombucha

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