Fruit Infused Water: 9 Fruits and Pairing Ideas

Fruit infused water is plain water flavored by steeping fresh or frozen fruit, and is one of many detox water recipes.

Which fruits can you use in fruit infused water?

Strawberry infused water

Sliced strawberries add a familiar berry flavor and pair well with watermelon or other berries.

Watermelon infused water

Watermelon gives water a mild, refreshing flavor that works well with strawberries.

Pineapple infused water

Pineapple brings a tangy tropical flavor and can be paired with mango.

Blueberry infused water

Blueberries add a subtle berry flavor; gently pressing a few can make it more noticeable.

Kiwi water

Kiwi adds a tart fruit flavor and pairs with apple for a milder pitcher.

Mango infused water

Mango contributes a mellow tropical flavor and works with pineapple.

Blackberry infused water

Blackberries bring a tart berry flavor that complements blueberries.

Amla water

Amla, also known as Indian gooseberry, has a sharp, tart taste that apple can soften.

Apple infused water

Apple gives water a gentle fruit flavor and pairs with tart fruits such as kiwi or amla.

What makes fruit infused water different from juice?

Fruit infused water gets its flavor from fruit sitting in water rather than from blending or squeezing the fruit. Its taste is usually lighter than juice, and the flavor varies with the fruit's ripeness, how it is cut and how long it steeps.

Steeped fruit infused water is very low in calories: usually less than 10 kcal per glass when the fruit is not blended or squeezed. Eating the fruit or adding its juice adds calories from the fruit. The water also does not provide the same fiber as eating whole fruit.

How do you choose and prepare fruit infused water?

Choose fruit for the flavor you enjoy rather than for a detox claim. Watermelon and apple are good starting points for a mild pitcher; pineapple, kiwi and amla offer more tang. Berries work on their own or in combinations.

There is no objective best fruit: personal preference and the fruit's ripeness make a difference. Start with one fruit to learn its flavor, then add a second fruit to a later pitcher. If the flavor is too faint, try cutting the fruit into smaller pieces or steeping it for longer within the recommended time.

A basic pitcher

Ingredients

• 1 liter water (about 4¼ cups)
• About 150 g berries or chopped fruit (about 1 cup)

Steps

1. Wash fresh fruit under running water, then slice or chop it as needed.
2. Remove any inedible peel, pits or cores.
3. Add the fruit and water to a clean pitcher.
4. Refrigerate for 2–4 hours for fuller flavor.
5. Serve chilled, straining out the fruit if you prefer.

Use one fruit or divide the fruit quantity between two. Frozen fruit can also be used; it may soften as it thaws in the water.

What safety notes apply to fruit infused water?

Keep the pitcher refrigerated and drink it within 24 hours for the best flavor. Discard it after 2–3 days, or sooner if it becomes cloudy, slimy or sour-smelling. Do not leave it at room temperature for more than a few hours, and wash fresh fruit before cutting it even if you plan to remove the peel.

Avoid fruit you are allergic to. Seek emergency help for trouble breathing or swelling of the tongue or throat after consuming fruit. If you have a condition that requires limiting fluids, ask your healthcare professional how fruit infused water fits your plan.

Fruit infused water can help you stay hydrated, but it does not flush toxins from the body. The liver and kidneys do most detoxification, while the lungs and gut also help eliminate waste; sweat removes only trace amounts.