Pineapple Apricot Ginger Water: Easy Recipe

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

What is pineapple apricot ginger water?

Pineapple apricot ginger water is chilled water flavored with pieces of fresh pineapple, apricot and ginger. The fruit gives it a tropical, gently tart taste, while ginger adds a warming edge without making the water hot or spicy like tea.

It is one of many tropical fruit infused water recipes you can make without a blender or added sweetener. The result is lighter than juice: the ingredients are steeped rather than puréed, and you can strain them out before serving.

The flavor is subtle rather than intensely sweet. Serve it chilled on its own, or pour it over ice for a colder drink.

What ingredients and ratio do you need?

For approximately 4 cups (950 mL), use:

950 mL (4 cups) drinking water
90 g (about 1/2 cup) fresh pineapple chunks, peeled
60 g (about 1/3 cup) fresh apricot slices, pitted
10 g (about 2 tablespoons) thinly sliced fresh ginger

The combined fruit amounts to roughly 1 cup for this pitcher of water. Use ripe fruit for a fuller flavor, and cut it into pieces small enough to fit comfortably in the pitcher. The cup measurements are approximate; use the weights if you want to reproduce the same balance.

Choose a clean pitcher or jar with a lid. You will also need a knife and cutting board, plus a strainer if you prefer to serve the water without fruit pieces. Remove the pineapple’s tough outer skin and any hard core before adding it.

How do you make pineapple apricot ginger water?

Allow about 10 minutes for preparation and 2 hours for refrigerated steeping.

Rinse the pineapple, apricot and ginger under running water. Peel the pineapple, remove the apricot pit and thinly slice the ginger.
Cut the pineapple into chunks and the apricot into slices. Add both to a clean pitcher with the ginger.
Pour in the water, cover the pitcher and refrigerate for 2 hours.
Strain if desired, then serve the water chilled. Keep the remaining pitcher refrigerated.

For another custom combination after making this recipe, try the AI infused water generator.

Use a clean spoon to taste the infusion before serving. If the ginger flavor is already strong enough for you, strain out the slices along with the fruit.

Why do pineapple, apricot and ginger pair well?

Pineapple contributes tangy, tropical flavor, while apricot rounds it out with a softer, mellow fruitiness. Ginger balances both with a fresh, slightly peppery note. If you enjoy the pineapple-forward side of this combination, explore pineapple infused water; for the softer fruit flavor, see apricot infused water.

The main benefit of the finished drink is hydration. Raw pineapple and apricot contain nutrients, but the amount that passes into steeped water is not established, so the nutrient content of the whole fruit should not be counted as the drink’s content. Steeped water is usually very low in calories—under 10 kcal per glass—while eating or squeezing the fruit adds calories.

Ginger is used in many drinks, but an infusion should not be assumed to have the same effects as concentrated ginger preparations. See ginger water for more on that ingredient.

This recipe does not detoxify the body. The liver and kidneys do most of that work, while the lungs and gut also help eliminate waste; drinking enough water supports normal hydration.

How should you store it?

Keep pineapple apricot ginger water covered and refrigerated. Drink it within 24 hours for the best flavor, and discard any leftovers after 2–3 days, or sooner if the water becomes cloudy, slimy or sour-smelling.

Do not leave the pitcher at room temperature for more than a few hours. Use a clean utensil if you remove fruit from the pitcher, and refrigerate the water again promptly after serving.

Straining the infusion makes it easier to pour and removes the fruit pieces, but it does not make the water shelf-stable. Keep strained leftovers covered in the refrigerator too.

How can you vary the flavor?

For a milder ginger note

Use less ginger or remove the slices after the first taste. Thin slices release flavor into the water without the need to grate or blend the root.

For a more fruit-forward pitcher

Use slightly more pineapple or apricot while keeping the same amount of water. Ripe apricot gives a softer flavor; extra pineapple brings more tartness. Avoid squeezing the fruit if you want a lighter infusion.

For a clearer drink

Strain out the fruit and ginger before serving. This changes the texture, not the basic recipe, and lets you serve the water without pieces in each glass. A fine strainer will catch smaller pieces left from slicing the ingredients.