Kiwi Pear Ginger Water: Easy Infused Water Recipe

Kiwi pear ginger water is a chilled fruit-infused drink that takes 2 hours 10 minutes, including steeping, and yields about 4 cups (950 mL).

What is kiwi pear ginger water?

Kiwi pear ginger water is plain water infused with sliced kiwi, pear and fresh ginger. The fruit gives it a gently sweet, tart flavor, while ginger adds a mild warming note without making the drink hot.

It is a simple option among tropical fruit infused water recipes. Because the ingredients are steeped rather than blended, the finished water has a lighter flavor than a smoothie or juice.

What ingredients and ratio do you need?

For one pitcher, use approximately 1 cup (155 g) of prepared fruit and 10 g of fresh ginger for every 4 cups (950 mL) of water. The fruit measurements are approximate; a little more or less will not prevent the infusion from working.

• Water: 950 mL (4 cups)
• Kiwi: 80 g (about 1/2 cup), peeled and sliced
• Pear: 75 g (about 1/2 cup), cored and thinly sliced
• Fresh ginger: 10 g (about 2 tablespoons, or 1/8 cup), thinly sliced

Choose a ripe but firm kiwi and pear so they are easy to slice. There is no added sugar in the basic recipe.

How do you make kiwi pear ginger water?

Prep time: 10 minutes
Refrigerated steep: 2–4 hours
Total time: 2 hours 10 minutes for the shorter steep
Yield: About 4 cups (950 mL)

1. Wash your hands, the kiwi, pear and ginger, and a pitcher with a lid. Rinse the produce under running water.
2. Peel and slice the kiwi. Core and thinly slice the pear, then thinly slice the ginger.
3. Add the kiwi, pear and ginger to the clean pitcher, then pour in the water.
4. Cover the pitcher and refrigerate for 2–4 hours, depending on how pronounced you want the flavor.
5. Strain into glasses if desired, or serve with the fruit slices. Return any remaining water to the refrigerator promptly.

To adjust the fruit combination or make another pitcher, try the ai infused water generator.

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Why do kiwi, pear and ginger pair well?

Kiwi brings a tart edge that keeps the pear’s mellow sweetness from tasting flat. If you enjoy that sharper fruit flavor, kiwi water uses kiwi as its main ingredient.

Pear adds a softer, delicate flavor; cutting it thinly gives more of its surface contact with the water. For a milder fruit infusion, see pear infused water.

Fresh ginger adds a gentle bite that balances both fruits. The same ingredient is the focus of ginger water, but here it plays a supporting role.

The main benefit of this recipe is hydration, particularly if the flavor makes plain water more appealing. Most of the fruit’s fiber remains in the solid pieces, so do not count the infused water as nutritionally equivalent to eating the fruit.

Kiwi pear ginger water is not a detox treatment: the liver and kidneys do most of the body’s detoxification, while the lungs and gut also help eliminate waste. The drink can support hydration, not replace those processes.

How should you store kiwi pear ginger water?

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

Avoid leaving the pitcher at room temperature for more than a few hours. You can eat the infused fruit if it has been handled and refrigerated safely; eating it adds the fruit’s calories and fiber to what you consume.

How can you vary kiwi pear ginger water?

Make it more pear-forward

Use a little more pear and a little less kiwi, keeping the total prepared fruit near 1 cup (about 150 g). The result will have a gentler, less tart flavor.

Use less ginger

For a subtler ginger note, start with 5 g (about 1 tablespoon) of sliced ginger instead of 10 g. You can adjust the amount in a later pitcher to suit your taste.

Keep the flavor light

Taste the water after 2 hours in the refrigerator. Strain out the fruit and ginger at that point if you prefer a lighter infusion; leave them in for up to 4 hours for a fuller flavor.