Passion Fruit Peach Water: Recipe & How to Make It

Passion fruit peach water is a chilled infusion of passion fruit pulp and sliced peach that takes 2 hours 10 minutes to prepare and makes about 4 servings. For another custom combination, try the ai infused water generator.

What is passion fruit peach water?

Passion fruit peach water is plain water flavored by steeping fresh fruit in the refrigerator. The passion fruit adds a tart, tropical note, while the peach makes the flavor softer and sweeter. It is one of many tropical fruit infused water recipes you can make without a blender.

This recipe has no added sugar. It is an infusion rather than a juice: the fruit sits in the water to release flavor, and you can strain it out before serving.

What ingredients and ratio do you need?

For about 1 liter of passion fruit peach water, use approximately 1 cup of fruit per 1 liter of water. The amounts below give you a little less than a full cup of fruit for a relatively light infusion.

Ingredients

1 liter water (about 4 1/4 cups)
120 g sliced fresh peach (about 3/4 cup), with the pit removed
30 g passion fruit pulp and seeds (about 1/8 cup, or 2 tablespoons)

Choose a ripe peach that smells fragrant and gives slightly when pressed. Passion fruit size varies, so measure the scooped pulp rather than relying on a particular number of fruits. You do not need to peel the peach.

How do you make passion fruit peach water?

Prep time: 10 minutes
Steep time: 2–4 hours, refrigerated
Yield: About 4 servings, or roughly 1 liter

Wash the peach and the outside of the passion fruit under running water. Use a clean knife, cutting board and pitcher.
Slice the peach and discard its pit. Halve the passion fruit and scoop out the pulp and seeds; discard the rind.
Add the peach slices and passion fruit pulp to the pitcher, then pour in the water. Stir gently without crushing the fruit.
Cover the pitcher and refrigerate for 2–4 hours. The drink is ready after 2 hours; leave it for up to 4 hours if you prefer a stronger infusion.
Strain out the fruit and seeds if you prefer a clearer drink, or leave them in for serving. Pour into glasses and keep any remainder refrigerated.

With a 2-hour steep, the total time is about 2 hours 10 minutes. A full 4-hour steep takes about 4 hours 10 minutes including preparation.

Why do passion fruit and peach work well together?

Passion fruit brings acidity and an aromatic tropical flavor; peach balances it with a gentle sweetness. For a simpler version of either flavor, see passion fruit infused water or peach infused water.

The main benefit of passion fruit peach water is that it provides water for hydration. The liver and kidneys do most of the body's detoxification, while the lungs and gut also help eliminate waste; this infusion does not provide a special detox effect.

The fruit contains nutrients and fiber, but the amount that transfers into the water is unknown. Eating the fruit adds its nutrients and calories; steeped water should not be assigned the calories of all the fruit in the pitcher.

How should you store passion fruit peach water?

Keep passion fruit peach water covered in the refrigerator, including while it steeps. For the best flavor, drink it within 24 hours. Discard it after 2–3 days, or sooner if it becomes unexpectedly cloudy, slimy or sour-smelling.

Do not leave the pitcher at room temperature for more than a few hours. Some pulp can make the water look cloudy from the start, especially if you stir it; strain it if you prefer a clearer drink.

What variations can you make?

Make it milder

Strain out the fruit after the 2-hour steep and serve the infusion over ice. The ice will dilute the flavor as it melts, so this is useful if the passion fruit tastes too tart.

Make the peach more noticeable

Use a little more ripe peach and a little less passion fruit pulp, keeping the total fruit amount around 1 cup per 1 liter of water. Slice the peach thinly so more of its surface is exposed to the water.

Add a fresh herb

Add a small handful of washed mint leaves before refrigerating. Start with about 8–12 leaves per 1 liter of water, then strain them out with the fruit if you prefer.