Kiwi Apricot Water: Recipe and How to Make It

Kiwi apricot water is water infused with fresh kiwi and apricot; it takes 2 hours 10 minutes in total and yields about 4 cups (960 ml).

For another fruit combination, try the ai infused water generator.

What is kiwi apricot water?

Kiwi apricot water is a chilled infusion made by letting sliced fruit sit in water. The kiwi adds a bright, slightly tart taste, while the apricot brings a softer, sweet flavor. The fruit is strained or left in the pitcher for serving rather than blended into the drink.

It is one of many tropical fruit infused water recipes you can make without added sugar. Serve it cold on its own or alongside a meal when you want a change from plain water.

What ingredients and ratio do you need?

Use roughly equal amounts of kiwi and apricot: about 1 cup (150 g) of sliced fruit for 4 cups (960 ml) of water. This ratio gives the fruit room to flavor the water without making the pitcher crowded.

Ingredients

1/2 cup (75 g) peeled, sliced fresh kiwi
1/2 cup (75 g) pitted, sliced fresh apricot
4 cups (960 ml) drinking water

Choose ripe fruit with a pleasant aroma, but avoid fruit that is bruised or beginning to spoil. The number of pieces you need depends on their size, so measure after peeling and slicing. A clean, covered pitcher or jar large enough to hold the water and fruit makes preparation easier.

How do you make kiwi apricot water?

Active prep: 10 minutes
Refrigeration: 2 hours
Yield: About 4 cups (960 ml)

Rinse the kiwi and apricot under running water, then use a clean knife and cutting board.
Peel the kiwi and slice it. Cut the apricot in half, remove and discard the pit, and slice the flesh.
Place the sliced fruit in a clean pitcher or jar and pour in the water.
Cover the container and refrigerate for 2 hours. For a stronger infusion, leave it in the refrigerator for up to 4 hours.
Strain the fruit out if you prefer a clear drink, or leave the slices in for serving. Pour into glasses and serve chilled.

The yield is approximate: a little water may remain with the fruit if you strain it. Taste the infusion after 2 hours; fruit ripeness and slice thickness can make the flavor vary from batch to batch.

Why do kiwi and apricot work well together?

The tartness of kiwi balances apricot’s gentle sweetness, making the infusion flavorful without a sweetener. Thin slices expose more of the fruit to the water, while ripe fruit contributes a fuller aroma than firm, underripe fruit.

The main benefit of kiwi apricot water is hydration. Whole kiwi supplies vitamin C, and whole apricot supplies vitamin A, but the amounts that transfer into infused water are unknown; most of the fruit’s fiber remains in the fruit. For a simpler flavor, kiwi water emphasizes the tart note, while apricot infused water has a softer fruit flavor.

Avoid an ingredient if you are allergic to it. Seek emergency help if a reaction includes trouble breathing.

How should you store kiwi apricot water?

Keep kiwi apricot water covered and refrigerated, and drink it within 24 hours for the best flavor. You can strain out the fruit after the initial infusion or leave it in the refrigerated pitcher until serving.

Discard the drink after 2 days, counting from when you made it, or sooner if it becomes cloudy, slimy or sour-smelling. Do not leave it at room temperature for more than a few hours. Use a clean glass each time you serve it rather than drinking directly from the storage container.

How can you vary kiwi apricot water?

Make it milder

Use a little less kiwi and more apricot while keeping the total fruit close to 1 cup (150 g). The result will be less tart, although the flavor still depends on how ripe the fruit is.

Change the kiwi

Try ripe gold kiwi in place of green kiwi for a softer taste. Peel and slice it in the same way, and use the same amount of water.

Add a fresh herb

Add a few rinsed mint leaves to the pitcher for a fresh aroma. Refrigerate and store the infusion as directed above; you can remove the leaves along with the fruit before serving.