Kiwi Watermelon Water: Recipe and How to Make It

Kiwi watermelon water is a chilled fruit infusion that takes 2 hours 10 minutes to make and yields about 1 liter (4¼ cups).

What is kiwi watermelon water?

Kiwi watermelon water is drinking water steeped with pieces of fresh kiwi and watermelon. The fruit adds a subtle sweet-tart flavor without needing juice or added sugar. Serve it strained, or leave the fruit in the pitcher while pouring.

This recipe is one of many tropical fruit infused water recipes. It is an infusion rather than a smoothie: the fruit is not blended, so the finished water has a lighter flavor and less pulp.

What ingredients and ratio do you need?

For about 1 liter (4¼ cups), use:

1 liter (4¼ cups) drinking water
75 g (about ½ cup) peeled, sliced kiwi
75 g (about ½ cup) diced watermelon, rind removed

The fruit totals about 150 g, or 1 cup, for each liter of water. The cup measurements are approximate because the size and shape of the pieces affect how they fit in a cup. Measure by weight if you want a more consistent ratio.

Choose ripe fruit for the most noticeable flavor. Firm watermelon is easy to dice, while a ripe kiwi should be soft enough to slice without falling apart. Remove any large watermelon seeds before adding the fruit.

How do you make kiwi watermelon water?

Prep time: 10 minutes
Refrigerated steep: 2 hours
Total time: 2 hours 10 minutes
Yield: About 1 liter (4¼ cups)

Wash the kiwi and watermelon under running water, and clean a pitcher and its lid.
Peel the kiwi and slice it. Cut away the watermelon rind and dice the flesh.
Add the measured fruit and water to the pitcher, then cover it.
Refrigerate for 2 hours, or up to 4 hours for a fuller flavor.
Remove the fruit or strain the water, then pour into glasses. Keep any remaining water refrigerated.

For another combination at the same scale, try the ai infused water generator.

The water will taste lighter than fruit juice. If you prefer a more noticeable flavor, use the longer refrigerated steep before adding more fruit. Stir gently before serving to distribute the infused water throughout the pitcher.

Why do kiwi and watermelon pair well?

Kiwi brings a tart, bright note, while watermelon gives the water a mild sweetness. Together they make a balanced infusion: neither flavor needs to be squeezed or blended into the water. For a single-fruit version, see kiwi water or watermelon infused water.

The main benefit of the finished drink is hydration. Per 100 g of raw fruit, kiwi contains 92.7 mg of vitamin C and 3.0 g of fiber; watermelon contains 8.1 mg of vitamin C and 0.4 g of fiber. Those figures describe the fruit itself, not the strained water, and the amount transferred into the drink is not known.

The liver and kidneys do most of the body's detoxification, while the lungs and gut help eliminate waste. Kiwi watermelon water can support hydration, but it does not cleanse the body. If you are allergic to kiwi or watermelon, avoid this recipe.

How should you store kiwi watermelon water?

Keep the pitcher covered and refrigerated, including while the fruit steeps. Remove the fruit after steeping if you prefer a lighter flavor, and drink the water within 24 hours for the best flavor.

Discard it after 2–3 days, or sooner if it becomes cloudy, slimy or sour-smelling. Do not leave it at room temperature for more than a few hours; return it to the refrigerator promptly after serving. If the fruit has been kept refrigerated and still looks and smells fresh, you can eat it after straining.

How can you vary kiwi watermelon water?

Make it more watermelon-forward

Use about 100 g (⅔ cup) watermelon and 50 g (⅓ cup) kiwi, keeping the water at 1 liter (4¼ cups). This keeps the total fruit quantity similar while giving the mild watermelon flavor more emphasis.

Add a little mint

Add 2 fresh mint sprigs, about 5 g, to the pitcher with the fruit. Wash the mint first and remove it when you strain the infusion. It adds a cool herbal note without requiring sweetener.

Serve it colder

Pour the finished infusion over ice just before drinking. The ice will gradually dilute the flavor, so steep the fruit for the longer end of the 2–4 hour range if you prefer a stronger starting flavor.