Kiwi Peach Water: Recipe and How to Make It

Kiwi peach water is chilled water infused with kiwi and peach that takes 2 hours 10 minutes to prepare, including steeping, and yields about 4¼ cups (1 liter).

What is kiwi peach water?

Kiwi peach water is a fruit-infused drink made by steeping cut fruit in cold water. The fruit adds a mild flavor without the thicker texture of a blended drink.

It’s one of many tropical fruit infused water recipes you can make in a pitcher. Serve it as an alternative to plain water when you want a little fruit flavor without adding sweetener.

What ingredients and ratio do you need?

For about four servings, use:

Kiwi: 75 g, about ½ cup sliced
Peach: 75 g, about ½ cup sliced, with the pit removed
Cold water: 1 liter, about 4¼ cups

This combines approximately 1 cup of cut fruit with 1 liter of water. The cup measurements for the fruit are approximate because slice sizes and how tightly they fit in the cup vary; use the weights if you have a kitchen scale.

Choose a ripe peach that smells fragrant and gives slightly when pressed. A ripe kiwi should also give a little without feeling mushy. Firm fruit is easier to slice, while very soft fruit may make the water cloudy.

How do you make kiwi peach water?

Active prep: about 10 minutes
Refrigerated steep: 2–4 hours
Yield: about 4¼ cups (1 liter)

Wash the kiwi and peach under cool running water. Use a clean knife, cutting board, and pitcher.
Peel the kiwi and cut it into slices. Remove the peach pit and slice the peach; leave its skin on if you like.
Place the fruit in the pitcher and pour in the cold water.
Refrigerate for 2 hours, or up to 4 hours for fuller flavor.
Strain out the fruit if you prefer clear water, then serve chilled. Keep any remaining water refrigerated.

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

Taste the water after the first 2 hours. If you prefer a more noticeable fruit flavor, return it to the refrigerator for the rest of the steep; the flavor will still be gentler than juice. Avoid squeezing the fruit if you want to keep the drink lightly flavored and very low in calories.

Why do kiwi and peach pair well?

Kiwi brings a tart edge, while peach adds a softer, sweeter aroma. Together, they make a balanced infusion without needing sugar. Thin slices expose more fruit surface to the water, while larger pieces are easier to strain out.

The main benefit of kiwi peach water is hydration. Like kiwi water and peach infused water, it can make water more appealing without turning it into juice.

Whole kiwi and peach contain nutrients and fiber, but the amount that transfers into infused water is uncertain. Steeped water is very low in calories, usually under 10 kcal per glass; eating or squeezing the fruit adds more of its calories. The liver and kidneys do most of the body’s detoxification, and no fruit infusion is needed to perform that work.

If you’re allergic to kiwi or peach, skip this recipe. Washing the fruit and using clean equipment also helps keep the drink fresh.

How should you store kiwi peach water?

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

You can strain out the fruit after the 2–4-hour steep and refrigerate the water on its own. Straining makes it easier to pour, but it does not extend the recommended storage time. Keep the pitcher chilled rather than leaving it out at room temperature for a few hours.

What variations can you make?

Add fresh mint

Add a few washed mint leaves to the pitcher before refrigerating. Mint gives the same fruit combination a cooler, herbal note without changing the basic method.

Make it lightly sparkling

Steep the fruit in still water first, then add unsweetened sparkling water just before serving. Leave room in the glass for the sparkling water so it doesn’t overflow.

Adjust the fruit balance

Use a little more kiwi for a tarter drink or more peach for a softer flavor, keeping the total amount of fruit roughly the same. Ripe fruit usually adds more aroma than underripe fruit, so taste the infusion before making further adjustments.