Kiwi Passion Fruit Water: Recipe and Method

Kiwi passion fruit water is a fruit-infused drink that takes 2 hours 10 minutes to make and yields 4 servings.

What is kiwi passion fruit water?

Kiwi passion fruit water is water chilled with sliced kiwi and passion fruit pulp. The fruit lends a lightly sweet, tart flavor, while the passion fruit seeds give the drink some texture if you leave them in.

It’s one of many tropical fruit infused water recipes you can make without a blender. Unlike juice or a smoothie, the water can be strained before serving, so you can choose how much fruit pulp ends up in your glass.

What ingredients and ratio do you need?

For 4 servings, use about 150 g of fruit with 1,000 mL of water. The recipe uses more kiwi than passion fruit to balance the passion fruit’s sharper flavor. Measure the fruit after peeling the kiwi and scooping out the passion fruit pulp.

Kiwi: 100 g, about 2/3 cup peeled and sliced
Passion fruit pulp: 50 g, about 1/5 cup or 3 tablespoons, including seeds
Water: 1,000 mL, about 4 1/4 US cups

Use ripe fruit for the best flavor. The number of fruits needed varies with their size and how much pulp each passion fruit contains. A covered pitcher or jar large enough to hold the water and fruit is helpful.

How do you make kiwi passion fruit water?

Prep: 10 minutes. Refrigerator steep: 2 hours. Total: 2 hours 10 minutes. Yield: 4 servings, about 250 mL each.

Rinse the kiwi and passion fruit under running water, including the skins, before cutting them.
Peel the kiwi and slice it thinly. Cut the passion fruit in half and scoop out the pulp and seeds, leaving the rind behind.
Add the measured fruit to a clean pitcher, then pour in the water and stir gently.
Cover the pitcher and refrigerate for 2 hours. For a fuller fruit flavor, steep for up to 4 hours.
Stir again and serve cold. Strain out the fruit and seeds if you prefer a smoother drink.

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

Why do kiwi and passion fruit pair well?

Kiwi brings mild sweetness, while passion fruit adds a fragrant, tart note. Together they make water taste fruity without requiring a sweetener. Thin kiwi slices expose more fruit to the water, and stirring distributes the passion fruit pulp.

Both fruits contain nutrients when eaten. For example, raw kiwi contains 92.7 mg of vitamin C per 100 g, but that figure describes the whole fruit, not the finished water. The amount transferred to a glass varies, especially if you strain out the fruit.

The main benefit of kiwi passion fruit water is that it can make drinking water more appealing. The liver and kidneys do most of the body’s detoxification, while the lungs and gut help eliminate waste; this drink does not cleanse the body. For simpler versions of the same flavors, see kiwi water and passion fruit infused water.

If you have a known allergy to either fruit, avoid this drink. People with a latex allergy can also react to kiwi; seek emergency care for trouble breathing or significant swelling after eating it.

How should you store kiwi passion fruit water?

Keep kiwi passion fruit water covered and refrigerated, including while it steeps. Drink it within 24 hours for the best flavor. Discard it after 2–3 days, or sooner if it becomes unexpectedly cloudy, slimy or sour-smelling; passion fruit pulp can make it look cloudy from the start.

If you prefer, strain the fruit after steeping and refrigerate the flavored water in a clean, covered container. Don’t leave the pitcher at room temperature for more than a few hours.

How can you vary kiwi passion fruit water?

Adjust the fruit balance

Use a little more kiwi and less passion fruit for a milder drink, or reverse the balance for a sharper one. Keep the total amount of fruit close to 150 g per 1,000 mL of water as a starting point.

Choose a smoother texture

Strain the water through a fine sieve before serving to remove the seeds and pulp. Leave them in if you enjoy their texture, and stir before pouring because the pulp can settle.

Add bubbles at serving

Steep the fruit in still water first, then pour some of the strained infusion into a glass and top it with chilled sparkling water. This keeps the bubbles in the glass rather than letting them escape while the fruit steeps.