Kiwi Cantaloupe Mint Water: Easy Infused Water Recipe

Kiwi cantaloupe mint water is fruit- and herb-infused water that takes 2 hours 10 minutes to prepare, including chilling, and makes about 1 liter, or 4 servings. For another combination or ratio, try the ai infused water generator.

What is kiwi cantaloupe mint water?

Kiwi cantaloupe mint water is cold water steeped with sliced kiwi, diced cantaloupe and fresh mint. The fruit gives it a mild, naturally fruity taste, while the mint adds a fresh finish.

Unlike a smoothie, the fruit is steeped rather than blended into the water. It is one of many tropical fruit infused water recipes you can make without adding a sweetener.

What ingredients and ratio do you need?

For approximately 1 liter, use about 1 cup of chopped fruit in total and a small handful of mint. The amounts below make a lightly flavored pitcher; all cup measurements for the produce are approximate.

Water: 1,000 mL (about 4¼ cups)
Kiwi: 75 g (about ½ cup), peeled and sliced
Cantaloupe: 75 g (about ½ cup), peeled, seeded and diced
Fresh mint: 5 g (about ¼ cup loosely packed, or 8–12 leaves)

You will also need a pitcher or large jar with a lid, a knife and a cutting board. A strainer is useful if you prefer to serve the water without pieces of fruit or mint.

How do you make kiwi cantaloupe mint water?

Prep: 10 minutes
Refrigerated steep: 2 hours
Total time: 2 hours 10 minutes
Yield: About 1 liter, or 4 servings

Wash your hands and rinse the kiwi and mint under running water. Scrub the cantaloupe rind under running water before cutting it.
Prepare the fruit: peel and slice the kiwi, then cut the cantaloupe, remove its seeds and rind, and dice the flesh.
Add the kiwi, cantaloupe and mint to a clean pitcher. Gently bruise the mint leaves with your fingers if you want a more noticeable mint flavor.
Pour in the water, cover the pitcher and refrigerate for 2 hours. For a stronger flavor, steep for up to 4 hours in the refrigerator.
Strain if desired, then serve chilled. Keep any remaining water refrigerated.

Why do kiwi, cantaloupe and mint work together?

Kiwi adds a tart note that balances the mellow sweetness of cantaloupe. If you enjoy that tang, kiwi water uses the same fruit for a simpler infusion. Cantaloupe gives the mixture a softer melon flavor, as it does in cantaloupe infused water.

Mint brings a fresh, cooling taste without making the drink creamy or heavy. You can use the same herb on its own in mint water.

The main benefit of this drink is hydration, and the recipe has no added sugar. Kiwi and cantaloupe contain nutrients when eaten, but the amounts that transfer into steeped water are not established here; do not count the whole fruit's nutrients as those of the water.

How should you store kiwi cantaloupe mint water?

Keep the pitcher covered and refrigerated, and drink the water within 24 hours for the best flavor. You can strain out the fruit and mint after steeping if you prefer a clearer drink or want to stop the flavor from getting stronger.

Discard the water after 2 days, or sooner if it becomes cloudy, slimy or sour-smelling. Do not leave it at room temperature for more than 2 hours. Use a clean glass when serving rather than drinking directly from the storage pitcher.

How can you vary kiwi cantaloupe mint water?

Make the fruit flavor milder

Use a little less kiwi and cantaloupe while keeping the water at 1,000 mL. This gives you a subtler infusion without changing the method.

Emphasize the melon

Use more cantaloupe and less kiwi, keeping the combined fruit amount close to 150 g, or about 1 cup. The result will taste mellower and less tart.

Adjust the mint

Start with fewer leaves for a softer herbal note, or gently bruise the leaves before adding them for a more noticeable mint flavor. Keep the pitcher refrigerated while it steeps, whichever version you choose.