Cantaloupe Plum Mint Water: Easy Infused Water Recipe

Cantaloupe plum mint water is chilled water infused with cantaloupe, plum and mint, ready in about 2 hours 10 minutes and yielding about 4 cups (960 mL).

What is cantaloupe plum mint water?

Cantaloupe plum mint water is a fruit-and-herb infusion: cut fruit and fresh mint steep in cold water, then can be strained out before serving. The result is lightly flavored rather than thick or pulpy like a blended drink.

Cantaloupe brings a mellow melon flavor, while plum adds a little tartness and mint gives the finish a fresh note. For more ways to use melon, browse these melon infused water recipes.

What ingredients and ratio do you need?

This recipe uses about 1 cup of cut fruit and a small handful of mint for approximately 1 liter of water. It makes about four 1-cup servings.

Water: 960 mL (4 cups)
Cantaloupe: 100 g (about 2/3 cup), peeled and cubed
Plum: 50 g (about 1/3 cup), pitted and sliced
Fresh mint: 5 g (about 1/4 cup loosely packed, or 8–12 leaves)

Choose ripe cantaloupe and plum for the most noticeable flavor. The fruit should smell fresh and feel firm enough to slice; avoid pieces that are slimy or spoiled.

A clean, covered pitcher works well. Use a spoon to stir and a strainer if you prefer to serve the water without the fruit and leaves.

How do you make cantaloupe plum mint water?

Prep time: About 10 minutes
Chill and steep time: 2 hours
Total time: About 2 hours 10 minutes
Yield: About 4 cups (960 mL)

Wash the cantaloupe rind under running water, scrubbing it with a clean produce brush before cutting. Rinse the plum and mint under running water.
Cut away the cantaloupe rind and remove its seeds, then cube the flesh. Remove the plum pit and slice the flesh.
Place the cantaloupe, plum and mint in a clean pitcher. Press the mint leaves gently between your fingers first to release their aroma.
Pour in the water and stir gently. Cover the pitcher and refrigerate for 2 hours; for a stronger flavor, steep for up to 4 hours.
Strain if desired and serve chilled. Keep any remaining water refrigerated.

To adjust the fruit-and-water combination, try the ai infused water generator.

Why do cantaloupe, plum and mint pair well?

Cantaloupe has a soft, sweet flavor that forms the base of the drink. Plum adds a sharper fruit note, so the infusion tastes less one-dimensional without needing added sugar. The water will pick up flavor gradually, but it will remain much lighter than juice.

Mint adds a cool aroma that makes the fruit taste fresher. Use a gentle press rather than tearing or crushing the leaves heavily if you prefer a subtle herbal flavor. See cantaloupe infused water, plum infused water and mint water for more on the individual ingredients.

The main benefit of cantaloupe plum mint water is hydration. Whole cantaloupe and plum contain nutrients and fiber, but the amount that transfers into steeped water is uncertain; eat the fruit if you want its fiber. The liver and kidneys do most of the body's detoxification, and there is no evidence that this infusion gives them a special cleansing effect.

How should you store cantaloupe plum mint water?

Keep the pitcher covered in the refrigerator, including while the ingredients steep. Strain after 2–4 hours if you like the flavor as it is, then refrigerate the strained water.

Drink it within 24 hours for the best flavor. Discard it after 2 days from preparation, or sooner if it becomes cloudy or slimy or develops a sour smell.

How can you vary cantaloupe plum mint water?

Make the plum more noticeable

Use a little less cantaloupe and a little more plum while keeping the total fruit close to 1 cup. A tart plum will give the water a brighter flavor than a very sweet one.

Keep the mint subtle

Use fewer mint leaves, or remove them after the 2-hour steep while leaving the fruit in the pitcher until serving. The mint flavor can become more pronounced as it sits.

Make a smaller batch

For about 2 cups (480 mL) of water, use half the listed amounts of fruit and mint. Keep the same refrigerated steep and storage times.