Pineapple Kiwi Basil Water: Recipe & How to Make It

Pineapple kiwi basil water is a chilled fruit-and-herb infusion that takes 2 hours and 10 minutes to make and yields about 4 cups (960 mL).

What is pineapple kiwi basil water?

Pineapple kiwi basil water is plain water steeped with fresh pineapple, kiwi and basil. The fruit adds a light tropical flavor, while basil gives the drink a fresh herbal note. Unlike a smoothie, the ingredients are steeped rather than blended, so the finished water is not thick or pulpy.

It’s one of many tropical fruit infused water recipes you can prepare ahead and serve cold. The flavor is subtle compared with fruit juice, and it becomes more noticeable as the pitcher rests in the refrigerator.

What ingredients and ratio do you need?

For approximately 4 cups (960 mL), use about 1 cup (150 g) of chopped fruit and a small handful of basil:

• Water: 4 cups (960 mL), cold and safe to drink
• Pineapple: about 2/3 cup (100 g), peeled and chopped
• Kiwi: about 1/3 cup (50 g), peeled and sliced
• Fresh basil: about 1/4 cup loosely packed (5 g), or 8–12 leaves

Choose ripe fruit for a fuller flavor. The fruit measurements are approximate: the size of the pieces affects how much fits in a cup. You’ll also need a clean pitcher or jar large enough to hold the water and fruit, plus a strainer if you prefer to serve the water without solids.

Prep time: 10 minutes
Refrigerated steep: 2 hours
Yield: About 4 cups (960 mL), or 4 servings of about 1 cup (240 mL)

How do you make pineapple kiwi basil water?

1. Rinse the pineapple and kiwi under running water before peeling them. Rinse the basil leaves and gently shake off excess water.
2. Cut the peeled pineapple into small chunks and the peeled kiwi into thin slices.
3. Place the fruit and basil in a clean pitcher. Gently press the basil leaves between your fingers first if you want a more noticeable herbal flavor.
4. Pour in the cold water and stir gently to distribute the ingredients.
5. Cover the pitcher and refrigerate for 2 hours. For a stronger flavor, steep for up to 4 hours in the refrigerator.
6. Strain if desired, then pour into glasses and serve cold.

For another combination using the same method, try the ai infused water generator.

Why do pineapple, kiwi and basil work together?

Pineapple brings sweetness and acidity, kiwi adds a tart fruit flavor, and basil balances both with a fragrant herbal note. Cutting the fruit exposes more of its surface to the water, while gently pressing the basil helps release its aroma. Avoid crushing the fruit if you want a clearer drink.

The main benefit of pineapple kiwi basil water is hydration. The fruit contains nutrients, including vitamin C and fiber, but the amount that transfers into steeped water is uncertain; eating the fruit provides more of its fiber than drinking the strained infusion. The drink is generally very low in calories when the fruit is steeped rather than blended or squeezed.

There is no evidence that this particular infusion detoxifies the body. The liver and kidneys do most of that work, and drinking enough water supports normal body functions.

For simpler versions of these flavors, see pineapple infused water, kiwi water and basil water.

How should you store pineapple kiwi basil water?

Keep the pitcher covered and refrigerated, including while it steeps. Drink the infusion 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.

You can strain out the fruit and basil before storing the water if you prefer a cleaner texture. Straining does not restart the storage time, so make a note of when you prepared the pitcher.

How can you vary pineapple kiwi basil water?

Adjust the fruit balance

For a more pineapple-forward pitcher, use a little more pineapple and a little less kiwi while keeping the total fruit close to 1 cup (150 g). Keep some kiwi in the mix so its tart flavor remains noticeable.

Change the basil intensity

Use fewer leaves for a milder flavor, or gently press the leaves before adding them for a stronger herbal aroma. Strain the basil out before serving if you prefer not to have leaves in the glass.

Make a smaller batch

For about 2 cups (480 mL), halve the water, fruit and basil. Use the same refrigerated steeping time, then taste and serve when the flavor suits you.

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