Pineapple Kiwi Ginger Water: Recipe and How to Make It

Pineapple kiwi ginger water is a chilled fruit-and-ginger infusion that takes 2 hours 10 minutes in total and yields about 1 liter (4¼ cups), or four servings.

What is pineapple kiwi ginger water?

Pineapple kiwi ginger water combines fresh pineapple, kiwi and ginger with plain water for a lightly flavored drink. The ingredients steep rather than blend, so the finished water is subtler than juice or a smoothie.

It is one of many tropical fruit infused water recipes you can make ahead and keep chilled. Serve it strained or leave the fruit in the pitcher while pouring.

What ingredients and ratio do you need?

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

1 liter (4¼ cups) drinking water
80 g (about ½ cup) peeled, cored and diced pineapple
70 g (about ½ cup) peeled and sliced kiwi
10 g (about ⅛ cup or 2 tablespoons) thinly sliced fresh ginger

The fruit adds up to roughly 1 cup per liter of water, with about 10 g of ginger for a gentle spicy note. Weights and cup measurements are approximate because the size of the slices affects how they fit in a cup.

Choose ripe fruit for a more fragrant infusion. A firm kiwi is easier to slice, while a very soft one can make the water cloudier as it steeps.

How do you make pineapple kiwi ginger water?

Wash the outside of the pineapple, kiwi and ginger under running water before cutting them.
Prepare the pineapple by removing the peel and core, then dice enough to measure about 80 g (½ cup).
Peel and slice the kiwi, and thinly slice the ginger. Peeling the ginger is optional after washing it well.
Add the pineapple, kiwi and ginger to a clean pitcher, then pour in the water.
Cover the pitcher and refrigerate for 2 hours. For a stronger infusion, steep for up to 4 hours.
Serve chilled, straining out the solids if you prefer. Return any remaining water to the refrigerator promptly.

For another combination with your preferred ingredients, try the ai infused water generator.

Why do pineapple, kiwi and ginger pair well?

Pineapple brings sweetness and tropical aroma, kiwi adds a tart fruit flavor, and ginger gives the water a mild warming edge. Because the fruit is steeped rather than blended, the balance is delicate; use ripe fruit and the full refrigerated steep for more flavor.

Both pineapple and kiwi contain vitamin C, but the amount that transfers into the water is unknown. Eating the fruit gives you its fiber, while strained infused water should not be assumed to contain the fruit's full nutrients. Steeped infused water is usually under 10 kcal per glass; eating or squeezing the fruit adds calories.

The benefit of the drink is hydration, not a special detox effect. The liver and kidneys do most of the body's detoxification, while the lungs and gut help eliminate waste. There is no good evidence that this particular combination removes toxins or treats a condition.

For simpler versions, see pineapple infused water, kiwi water and ginger water.

How should you store pineapple kiwi ginger water?

Keep pineapple kiwi ginger water covered and refrigerated. Drink it within 24 hours for the best flavor, and discard it 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.

Straining the fruit after steeping can make the water easier to pour, but it does not extend the recommended storage time. Avoid the drink if you are allergic to pineapple, kiwi or ginger; seek medical advice if you have symptoms of an allergic reaction.

How can you vary pineapple kiwi ginger water?

Make the ginger milder

Use fewer ginger slices while keeping the pineapple, kiwi and water amounts the same. Taste after the 2-hour refrigerated steep; you can leave it longer, up to 4 hours, if you want more flavor.

Add fresh mint

Add 8–12 washed mint leaves per liter of water before refrigerating. Mint gives the tropical fruit a fresh aroma without needing a sweetener.

Try a different kiwi

Use golden kiwi in place of green kiwi, keeping the same approximate weight. The flavor will be less tart, though ripeness also makes a difference.

Add a little citrus

Add a few washed citrus slices for a brighter taste. Remove them or strain the water after about 4 hours, since the pith can make the infusion bitter.