Cantaloupe Pear Ginger Water: Recipe & How to Make It

Cantaloupe pear ginger water is a fruit-and-ginger infusion that takes 2 hours 10 minutes to prepare, including chilling, and makes about 4 cups (960 mL). For another combination, try the ai infused water generator.

What is cantaloupe pear ginger water?

Cantaloupe pear ginger water is drinking water chilled with pieces of cantaloupe, pear and fresh ginger. The fruit gives it a mild sweetness, while the ginger adds a warming, spicy note without making it a hot drink.

Unlike a smoothie, the ingredients are steeped rather than blended. You can strain them out before serving or leave them in the pitcher. For more combinations using melon, browse these melon infused water recipes.

What ingredients and ratio do you need?

This recipe uses approximately equal amounts of cantaloupe and pear, plus a small amount of ginger, for 4 cups of water. The fruit measures are approximate because the size of the pieces affects how they fit into a cup.

Water: 960 mL (4 US cups)
Cantaloupe: 75 g (about 1/2 cup), peeled, seeded and cubed
Pear: 75 g (about 1/2 cup), cored and thinly sliced
Fresh ginger: 10 g (about 2 tablespoons), thinly sliced

Choose ripe, firm fruit for flavor and pieces that hold their shape. Use cold drinking water and a clean, covered pitcher or jar large enough to hold the water and fruit. No sweetener is needed for the base recipe.

How do you make cantaloupe pear ginger water?

Allow 10 minutes for preparation and at least 2 hours for chilling. The longer end of the steep gives the ingredients more time to flavor the water.

Wash your hands and rinse the cantaloupe, pear and ginger under running water. Scrub the cantaloupe rind with a clean produce brush before cutting it.
Prepare the fruit by removing the cantaloupe rind and seeds and cutting the flesh into cubes. Core and thinly slice the pear, then thinly slice the ginger.
Add the cantaloupe, pear and ginger to a clean pitcher. Pour in 960 mL (4 cups) of water and stir gently.
Cover the pitcher and refrigerate for 2–4 hours. Taste after 2 hours and continue chilling if you prefer a stronger infusion.
Serve cold, straining out the pieces if you prefer a clear drink. Keep the remaining infusion refrigerated.

Thin pear and ginger slices expose more surface to the water than large chunks. If the ginger flavor is already strong enough when you taste it, remove the ginger and let the fruit continue steeping.

Why do cantaloupe, pear and ginger pair well?

Cantaloupe has a mellow melon flavor that makes a soft base for the pear’s delicate sweetness. Ginger adds contrast, so the drink tastes more layered without needing juice or added sugar. For simpler versions, see cantaloupe infused water and pear infused water.

The main benefit of the infusion is hydration. Whole cantaloupe supplies vitamin A, and whole pear supplies fiber, but those whole-fruit amounts should not be counted as nutrients in the strained water. Eating the fruit provides nutrients that do not all transfer into the drink.

Ginger gives the recipe its spicy flavor; evidence about ginger ingredients should not be assumed to apply to this particular infusion. Learn more about ginger water. This drink does not detoxify the body: the liver and kidneys do most of that work, with the lungs and gut also helping eliminate waste.

How should you store cantaloupe pear ginger water?

Keep the pitcher covered and refrigerated while it steeps and between servings. For the best flavor, drink the infusion within 24 hours of making it. Discard it after 2–3 days, or sooner if it becomes cloudy, slimy or sour-smelling.

Use a clean utensil when removing the fruit, and return the pitcher to the refrigerator promptly after serving. Do not leave the infusion at room temperature for more than a few hours. If you choose to eat the fruit, keep it refrigerated too and discard it if it shows signs of spoilage.

How can you vary the recipe?

Make it milder

Use less ginger for a softer drink, or remove the ginger after tasting at the 2-hour mark. Keep the cantaloupe and pear amounts the same so their flavors remain balanced.

Emphasize one fruit

Use more cantaloupe and less pear for a more melon-forward pitcher, or reverse the proportions for a more pear-forward flavor. Keep the combined fruit amount close to 150 g, or about 1 cup, for 960 mL (4 cups) of water.

Serve it differently

Strain the infusion for a clear drink, or serve it with some of the chilled fruit pieces in the glass. Avoid blending the fruit into the water if you want the light texture of an infusion rather than a smoothie.