Kiwi Pear Mint Water: Recipe and How to Make It

Kiwi pear mint water is a chilled fruit-and-herb infusion that takes 2 hours 10 minutes, including steeping, and yields about 1 litre (4¼ cups). Adjust the combination with the ai infused water generator.

What is kiwi pear mint water?

Kiwi pear mint water is plain water infused with sliced kiwi, pear and fresh mint. The fruit adds a light, fresh flavour rather than the sweetness of juice, while the mint gives it a cool aroma.

Serve it cold on its own or alongside a meal. For more ideas using fruit in water, see these tropical fruit infused water recipes.

What ingredients and ratio do you need?

This recipe uses approximately 150 g (1 cup) of sliced fruit and a small handful of mint per litre of water. It makes roughly four 250 ml glasses, depending on how much water the fruit absorbs.

Water: 1,000 ml (4¼ cups)
Kiwi: 75 g (about ½ cup), peeled and sliced
Pear: 75 g (about ½ cup), cored and thinly sliced
Fresh mint: about 5 g (¼ cup loosely packed, or 8–12 leaves)

Choose a ripe but firm pear so its slices hold their shape. A ripe kiwi should give slightly when pressed; very soft fruit can make the water cloudy.

How do you make kiwi pear mint water?

Allow 10 minutes to prepare the ingredients and at least 2 hours for refrigerated steeping.

Wash your hands, the kiwi, pear and mint under running water. Use a clean knife, cutting board and covered pitcher.
Prepare the fruit by peeling and slicing the kiwi, then coring and thinly slicing the pear. Leave the pear skin on if you like.
Combine the fruit and mint in the pitcher, then pour in 1,000 ml (4¼ cups) of water. Press the mint gently between your fingers first if you prefer a more noticeable mint aroma.
Cover the pitcher and refrigerate for 2–4 hours. Taste after 2 hours and leave it longer if you want a stronger flavour.
Strain the infusion if you prefer clear water, or serve it with the fruit and mint still in the pitcher. Pour into glasses and add ice if desired.

Slicing the fruit exposes more of its surface to the water. There is no need to blend or squeeze it; either would make a more fruit-forward drink and add more of the fruit to each glass.

Why do kiwi, pear and mint pair well?

Kiwi brings a tart note, pear adds a mellow sweetness, and mint makes the finish feel fresh. Each flavour is subtle enough that none needs to dominate; start with equal amounts of fruit and adjust the next batch to your taste.

The same ideas apply to kiwi water, pear infused water and mint water, though combining all three gives this recipe its particular balance.

The main benefit of kiwi pear mint water is hydration. Whole kiwi and pear contain nutrients and fibre, but the amounts that transfer into the water are not established; eating the fruit provides more fibre than drinking the strained infusion. Steeped water is very low in calories, usually under 10 kcal per glass, while eating or squeezing the fruit adds calories.

Your liver and kidneys do most of your body’s detoxification, while your lungs and gut also help eliminate waste. Kiwi pear mint water supports hydration; it does not cleanse the body or replace medical care.

Avoid this recipe if you are allergic to kiwi, pear or mint. Seek urgent medical help for trouble breathing or throat swelling after consuming it.

How should you store kiwi pear mint water?

Keep the pitcher covered and refrigerated, including while it steeps. Drink the infusion within 24 hours for the best flavour, and discard it after 2–3 days or sooner if it becomes cloudy, slimy or sour-smelling.

Straining out the fruit and mint after steeping can keep their flavours from becoming too strong. Do not leave the prepared water at room temperature for more than 2 hours.

How can you vary kiwi pear mint water?

Make it pear-forward

Use 100 g (about ⅔ cup) of sliced pear and 50 g (about ⅓ cup) of sliced kiwi for a softer, less tart flavour. Keep the water and mint amounts the same.

Bring out the kiwi

Use 100 g (about ⅔ cup) of sliced kiwi and 50 g (about ⅓ cup) of sliced pear. This keeps the total fruit at approximately 150 g while giving the infusion a brighter flavour.

Adjust the mint

Use 8 mint leaves for a gentler herbal note or 12 leaves for a more noticeable one. Press the leaves lightly rather than tearing them into small pieces if you want them to be easy to strain out.