Kiwi Apple Ginger Water: Recipe and Storage

Kiwi apple ginger water is chilled water infused with kiwi, apple and fresh ginger; it takes 2 hours 10 minutes in total and makes about 1 liter (4¼ cups). For more combinations, see these tropical fruit infused water recipes.

What is kiwi apple ginger water?

Kiwi apple ginger water is an unsweetened fruit infusion, not a juice or smoothie. The sliced ingredients steep in cold water, which takes on some of their flavor without being blended with the fruit.

The result is lightly fruity with a gentle ginger warmth. Its flavor is subtler than a drink made with juice, and you can strain the ingredients out before serving.

What ingredients and ratio do you need?

For about 1 liter of kiwi apple ginger water, use roughly equal amounts of kiwi and apple, plus a small piece of ginger. Weights below are for the prepared fruit and ginger.

Cold drinking water: 1 liter (4¼ cups)
Kiwi: 75 g (about ½ cup sliced)
Apple: 75 g (about ½ cup thinly sliced)
Fresh ginger: 10 g (about 2 tablespoons thinly sliced)

This makes approximately four 1-cup servings, with a little water left over. The amount you pour may be slightly less than 1 liter if some water stays with the fruit.

Choose a ripe but firm kiwi and an apple you enjoy eating. A sweet apple will make the infusion taste softer; a tart apple will give it a sharper edge. Avoid this recipe if you have a kiwi allergy.

How do you make kiwi apple ginger water?

Allow about 10 minutes for preparation and at least 2 hours for refrigerated steeping.

Wash the kiwi, apple and ginger under running water, rubbing their surfaces before cutting.
Peel the kiwi and slice it. Core and thinly slice the apple; leave its skin on if you like.
Slice the ginger thinly. Peel it first if you prefer, although peeling is optional after washing.
Combine the kiwi, apple and ginger in a clean pitcher, then pour in the cold drinking water.
Refrigerate for 2–4 hours. Taste after 2 hours, then strain or remove the ingredients when the flavor is to your liking.

To adjust the combination for another batch, try the AI infused water generator.

Serve the kiwi apple ginger water chilled. If you prefer a clear pour, strain it through a fine sieve; if you enjoy seeing the fruit in the glass, leave the slices in until serving.

Why do kiwi, apple and ginger pair well?

Kiwi brings a tart, tropical note that keeps the infusion fresh-tasting. For a simpler version of that flavor, see kiwi water.

Apple adds a mellow sweetness without requiring added sugar. The choice of apple matters: a crisp, tart variety gives a different result from a sweeter one, as it does in apple infused water.

Ginger adds a warm, slightly spicy finish that balances the fruit. Thin slices offer a gentle flavor; for a more ginger-forward drink, see ginger water.

The main benefit of kiwi apple ginger water is that it can make plain water more appealing and help you stay hydrated. Whole kiwi and apple provide fiber, but the amount of nutrients that transfers into the water is uncertain; eating the fruit is different from drinking the strained infusion.

Your liver and kidneys do most of the body's detoxification, while the lungs and gut also help eliminate waste. This drink supports hydration, not a special cleansing process.

How should you store kiwi apple ginger water?

Keep kiwi apple ginger water refrigerated, covered in its pitcher or in a clean, sealed container. For the best flavor, drink it within 24 hours; discard it after 2 days, or sooner if it becomes cloudy, slimy or sour-smelling.

You can remove the fruit and ginger after steeping so their flavors do not continue to build. Refrigerate the strained water too, and use the same storage window from when you first made it.

How can you vary kiwi apple ginger water?

Make it fruitier

Use a little more kiwi and less apple while keeping the total amount of fruit about the same. This emphasizes kiwi's tartness without making the pitcher crowded.

Make it milder

Reduce the ginger or remove its slices after the first 2 hours of steeping. A sweeter apple can also make the ginger taste less prominent.

Make it sharper

Choose a tart apple and let the mixture steep closer to 4 hours in the refrigerator. Taste before serving so you can strain it once the balance suits you.