Passion Fruit Plum Ginger Water Recipe

Passion fruit plum ginger water is a chilled fruit-and-ginger infusion that takes 2 hours 10 minutes to prepare, including steeping, and yields about 950 mL (4 cups).

What is passion fruit plum ginger water?

Passion fruit plum ginger water is plain water infused with passion fruit pulp, sliced plum and fresh ginger. It has a tart, fruity flavor with a gentle warming note from the ginger.

The fruit is steeped rather than blended, so the finished drink is lighter than a smoothie. For more combinations in the same style, explore these tropical fruit infused water recipes.

What ingredients and ratio do you need?

For about 4 cups, use:

950 mL (4 cups) cold drinking water
About 30 g (⅛ cup, or 2 tablespoons) passion fruit pulp and seeds, from approximately 1 passion fruit
About 100 g (⅔ cup) thinly sliced plum, pitted
About 10 g (⅛ cup, or 2 tablespoons) thinly sliced fresh ginger

This ratio gives the fruit room to flavor the water without making it thick. The amount of pulp in a passion fruit varies, so measure the pulp after scooping it out if you want a consistent result.

Choose a ripe plum that gives slightly when pressed. A ripe passion fruit can have a wrinkled rind; use its pulp and seeds, not the rind. Fresh ginger gives the drink a clean, spicy edge without the sediment of ground ginger.

How do you make passion fruit plum ginger water?

Rinse the passion fruit, plum and ginger under running water. Scrub the ginger gently to remove any soil.
Cut the passion fruit in half and scoop 30 g (2 tablespoons) of pulp and seeds into a clean pitcher.
Pit the plum and cut 100 g (⅔ cup) into thin slices. Slice 10 g (2 tablespoons) of ginger; peel it first if you prefer.
Add the plum and ginger to the pitcher, then pour in 950 mL (4 cups) of cold drinking water.
Stir gently, cover and refrigerate for 2 hours. For a stronger infusion, steep for up to 4 hours.
Strain through a fine sieve if you prefer a clearer drink, or serve the fruit and seeds in the water. Pour into glasses and enjoy cold.

For another custom combination, try the ai infused water generator.

Why do passion fruit, plum and ginger pair well?

Passion fruit brings a tart, aromatic flavor that stands out even in a light infusion. Its pulp and edible seeds also give the drink a distinctive appearance; learn more about the base in passion fruit infused water.

Plum adds a softer fruit flavor that balances the passion fruit's sharpness. The skin can also lend color to the water; see plum infused water for a simpler preparation.

Fresh ginger adds a mild spicy finish. Slice it thinly for good contact with the water, and use less if you prefer a gentler flavor. For a simpler option, see ginger water.

The main benefit of this drink is hydration, especially if its flavor helps you enjoy drinking water. The liver and kidneys do most of the body's detoxification, while the lungs and gut help eliminate waste. The amount of nutrients transferred into infused water is uncertain, so do not count it as equivalent to eating the whole fruit.

How should you store it?

Keep passion fruit plum ginger water covered in the refrigerator and drink it within 24 hours for the best flavor. You can strain out the fruit after steeping if you want to stop the flavor from getting stronger.

Discard the drink after 2 days, or sooner if it becomes cloudy, slimy or sour-smelling. Do not leave it at room temperature for more than a few hours.

How can you vary passion fruit plum ginger water?

Make it more tart

Add a little more passion fruit pulp and reduce the plum by a similar amount. The pulp contributes seeds and texture as well as flavor, so strain the finished drink if you prefer.

Make it less spicy

Use fewer ginger slices, keeping the fruit and water amounts the same. You can also remove the ginger after steeping, then keep the strained drink refrigerated.

Serve it over ice

Pour the strained infusion over ice just before serving. The ice will dilute the flavor as it melts, so the longer steep may be useful if you plan to serve it this way.