Cantaloupe Peach Water: Recipe and How to Make It

Cantaloupe peach water is water infused with fresh cantaloupe and peach; it takes about 2 hours 10 minutes to make and yields roughly 4 cups (1 liter).

What is cantaloupe peach water?

Cantaloupe peach water is a lightly flavored drink made by steeping cut fruit in cold water. The fruit stays in pieces rather than being blended, so the finished water has a gentler flavor than juice.

This combination is one of many melon infused water recipes that use fresh fruit to make plain water more appealing. There is no need to add sugar: ripe cantaloupe and peach provide a subtle fruity taste on their own.

What ingredients and ratio do you need?

Use approximately equal amounts of cantaloupe and peach, with about 1 cup of chopped fruit for every 1 liter of water. The amounts below make a lightly flavored pitcher; choose ripe, sound fruit for the best aroma.

Cantaloupe: 75 g (about 1/2 cup), peeled, seeded and cubed
Peach: 75 g (about 1/2 cup), pitted and sliced or chopped
Cold drinking water: 1 liter (about 4 1/4 cups)

Measure the fruit after removing the cantaloupe rind and seeds and the peach pit. The peach can be peeled, but leaving the skin on adds color. Use a clean pitcher with a lid and enough room for the fruit and water.

How do you make cantaloupe peach water?

Allow about 10 minutes for preparation and at least 2 hours for the fruit to steep in the refrigerator.

Wash your hands and clean the pitcher, cutting board and knife. Scrub the whole cantaloupe under running water with a clean produce brush, then rinse the peach under running water.
Cut away the cantaloupe rind, remove the seeds and cube the flesh. Remove the peach pit and slice or chop the peach.
Add the prepared fruit to the pitcher and pour in the cold water. Stir gently without crushing the fruit.
Cover the pitcher and refrigerate for 2–4 hours. Taste after 2 hours and leave it longer if you want a stronger flavor.
Strain the fruit if you like, then pour the water into glasses. Keep the pitcher refrigerated between servings.

For another custom combination, use the ai infused water generator.

Why do cantaloupe and peach pair well?

Cantaloupe brings a mellow melon flavor, while peach adds a fragrant, slightly tart note. Together they give the water a rounded fruit flavor without the thickness of a blended drink. For comparison, cantaloupe infused water emphasizes the melon, while peach infused water lets the peach stand on its own.

Drinking the water supports hydration. The whole fruits also contain nutrients, but the table describes the fruit itself, not the infused water; how much transfers into the water is uncertain.

Raw fruit, per 100 g	Vitamin C	Vitamin A
Cantaloupe	36.7 mg	169 µg RAE
Peach	6.6 mg	16 µg RAE

Steeped water is very low in calories, usually under 10 kcal per glass. Eating the fruit adds its calories and fiber. Cantaloupe peach water does not detoxify the body: the liver and kidneys do most of that work, with the lungs and gut helping eliminate waste.

How should you store cantaloupe peach water?

Keep the pitcher covered and refrigerated, and drink the water within 24 hours for the best flavor. You can strain out the fruit after steeping or leave it in the refrigerated pitcher until serving.

Discard leftovers after 2–3 days, or sooner if the water becomes cloudy, slimy or sour-smelling. Return the pitcher to the refrigerator promptly after serving rather than leaving it at room temperature for more than a few hours. Start a new batch with fresh fruit instead of relying on old fruit for another infusion.

How can you vary cantaloupe peach water?

Make it more melon-forward

Use a little more cantaloupe and a little less peach, keeping the total at about 1 cup (150 g) of fruit per 1 liter of water. The result will have a softer, more pronounced melon flavor.

Bring out the peach

Reverse the proportions, using more peach than cantaloupe while keeping the same total amount of fruit and water. Slice the peach thinly to expose more of its flesh to the water.

Add a hint of mint

Rinse a small sprig of fresh mint and add it with the fruit before refrigerating. Keep the steeping and storage times the same; remove the mint when you strain the pitcher if its flavor is strong enough.