Kiwi Apricot Mint Water: Recipe and How to Make It

Kiwi apricot mint water is a chilled fruit-and-herb infusion that takes 2 hours 10 minutes to make and yields about 1 liter (4¼ cups).

What is kiwi apricot mint water?

Kiwi apricot mint water is plain water steeped with sliced kiwi, apricot and fresh mint. The fruit adds a gentle sweet-tart flavor, while the mint gives it a cool, herbal finish.

It is one of many tropical fruit infused water recipes you can make without blending the fruit or adding sugar. Allow 10 minutes for preparation and at least 2 hours for the mixture to steep in the refrigerator.

What ingredients and ratio do you need?

This recipe uses about 150 g (1 cup) of sliced fruit and 5 g of mint for every 1 liter of water. The amounts are flexible: use a little more kiwi for tartness or more apricot for a softer fruit flavor.

Water: 1,000 ml (1 liter; about 4¼ US cups)
Kiwi: 75 g (about ½ cup), peeled and sliced
Apricot: 75 g (about ½ cup), pitted and sliced
Fresh mint: 5 g (about ¼ cup loosely packed, or 8–12 leaves)

Choose ripe fruit that is fragrant and gives slightly when gently pressed. Very soft fruit will still flavor the water, but it may break apart and make the drink cloudier.

The yield is approximately the amount of water added; the exact amount poured will depend on how much remains with the fruit. Use a pitcher large enough to hold both the water and the sliced ingredients comfortably.

How do you make kiwi apricot mint water?

Rinse the kiwi, apricot and mint under running water. Rub the kiwi and apricot gently as you rinse them.
Peel and slice the kiwi. Cut the apricot in half, remove the pit and slice the flesh.
Add the fruit and mint to a pitcher, then pour in 1,000 ml (1 liter; about 4¼ US cups) of water.
Cover the pitcher and refrigerate for 2–4 hours. Taste after 2 hours and steep longer if you prefer a stronger flavor.
Serve the water chilled, with or without the fruit and mint. Strain it first if you prefer a clearer drink.

For another combination or a different pitcher size, try the ai infused water generator.

Why do kiwi, apricot and mint work together?

Kiwi adds tartness

Kiwi gives the water a bright, slightly tart note that balances the apricot. In kiwi water, that flavor is easier to notice on its own; here, the other ingredients soften it.

Apricot adds a mellow fruit flavor

Ripe apricot contributes a delicate, sweet-smelling fruit flavor without making the water taste like juice. For a more focused apricot flavor, see apricot infused water.

Mint gives the finish freshness

Mint adds an herbal aroma that keeps the fruit combination tasting light. Use the amount listed for a subtle finish, or explore mint water for a simpler herb infusion.

The main benefit of this drink is hydration. Whole kiwi and apricot contain nutrients and fiber, but the amounts that transfer into steeped water are not established; eating the fruit provides its fiber. The liver and kidneys do most of the body's detoxification, while the lungs and gut also help eliminate waste. This drink supports hydration rather than cleansing the body.

How should you store kiwi apricot mint water?

Keep the pitcher covered and refrigerated, and drink the water within 24 hours for the best flavor. Discard it after 2–3 days, or sooner if it becomes cloudy, slimy or sour-smelling.

For the most predictable flavor, strain out the fruit and mint once the water tastes right. Keep the strained water refrigerated too; straining does not reset its storage time. Do not leave the pitcher at room temperature for more than a few hours.

How can you vary kiwi apricot mint water?

For a tarter pitcher, shift some of the fruit portion from apricot to kiwi. For a gentler flavor, reverse the ratio while keeping the combined fruit amount close to 150 g (1 cup).

For a lighter mint flavor, use fewer leaves. You can also remove the mint after the first 2 hours and leave the fruit in the chilled water if you want the fruit flavor to develop further. Keep the same refrigeration and storage guidance for either version.