Kiwi Apple Mint Water: Easy Infused Water Recipe

Kiwi apple mint water is chilled water infused with fresh kiwi, apple, and mint; it takes 2 hours 10 minutes, including steeping, and yields about 950 mL (4 cups). For another combination, try the ai infused water generator.

What is kiwi apple mint water?

Kiwi apple mint water is a fruit-and-herb infusion made by letting sliced produce sit in cold water. The water picks up a light fruity flavor without blending or squeezing the ingredients.

It is one option among tropical fruit infused water recipes. Serve it cold, with the fruit left in the pitcher for appearance or strained out for a clear drink.

What ingredients do you need?

For about 950 mL (4 cups), use:

Water: 950 mL (4 cups), cold
Kiwi: 100 g (about 2/3 cup), peeled and sliced
Apple: 50 g (about 1/2 cup), cored and thinly sliced
Fresh mint: 5 g (about 1/4 cup loosely packed, or 8–12 leaves)

The fruit comes to about 150 g per 950 mL of water, close to the suggested ratio of 1 cup of chopped fruit per liter. Leave the apple peel on for color, and choose firm fruit that will hold its shape in the pitcher.

The cup measures for sliced fruit are approximate because the thickness of the slices affects how they fit. Use the weights if you want a more consistent ratio from one batch to the next.

How do you make kiwi apple mint water?

Rinse the kiwi, apple, and mint under running water. Even though you will peel the kiwi, rinse it before cutting.
Prepare the fruit by peeling and slicing the kiwi, then coring and thinly slicing the apple.
Press the mint leaves gently between your hands to release their aroma. Avoid tearing them into tiny pieces if you want an easy-to-strain drink.
Combine the fruit and mint in a clean pitcher, then pour in the cold water.
Cover and refrigerate for 2 hours. For a stronger infusion, leave it in the fridge for up to 4 hours before serving.
Serve chilled, straining out the fruit and mint if you prefer. The strained drink yields about 950 mL (4 cups).

Use a covered pitcher or jar with enough room for the water and fruit. Keep the pitcher refrigerated during the steep rather than leaving it on the counter.

Why do kiwi, apple, and mint pair well?

Kiwi gives the water a tangy fruit flavor, while apple adds a milder, rounded sweetness. Mint brings a fresh aroma that keeps the combination from tasting too fruit-forward. If you enjoy one ingredient more than the others, try kiwi water, apple infused water, or mint water.

The main benefit of kiwi apple mint water is hydration. Kiwi and apple contain fiber, but most of that fiber remains in the fruit rather than passing into the strained water; the amount of nutrients transferred into the water is unknown.

The liver and kidneys do most of the body’s detoxification, while the lungs and gut also help eliminate waste. This drink can support hydration, but it does not cleanse the body or replace medical care.

How should you store kiwi apple mint water?

Keep the pitcher covered and refrigerated, and drink the infusion 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.

Straining after steeping makes it easier to serve and can keep the fruit and mint from continuing to change the flavor. Store the strained water in a clean, covered container in the refrigerator.

How can you vary kiwi apple mint water?

Choose a different apple

Use a tart apple for a sharper contrast with the kiwi, or a sweeter apple for a softer fruit flavor. Keep the same approximate amount of sliced apple so it does not overwhelm the kiwi.

Adjust the mint

Use fewer mint leaves for a subtler aroma, or gently press all the leaves for a more noticeable mint flavor. Taste the infusion after 2 hours before deciding whether to steep it longer.

Add bubbles at serving

Replace part of the water in each glass with chilled sparkling water after the infusion has steeped. Serve promptly to enjoy the fizz; this also makes the fruit flavor a little lighter.