Pineapple Plum Basil Water: Easy Infused Water Recipe

Pineapple plum basil water is a chilled infusion of fresh fruit and basil that takes 2 hours 10 minutes total and makes about 4 cups, or 4 servings.

For another combination, try the ai infused water generator.

What is pineapple plum basil water?

Pineapple plum basil water is drinking water flavored by steeping diced pineapple, sliced plum and fresh basil in the refrigerator. The fruit and leaves are left whole rather than blended, so the finished drink is light and can be strained before serving.

Pineapple brings a tropical note, plum adds a mellow fruit flavor, and basil gives the water a fresh herbal finish. It’s one of many tropical fruit infused water recipes you can make in a covered pitcher.

What ingredients and ratio do you need?

Use about 1 cup of prepared fruit and a small handful of basil for 1 liter of water. Measure the pineapple and plum after removing the pineapple peel and plum pit.

Water: 1,000 mL, or about 4 1/4 cups
Fresh pineapple: 80 g, or about 1/2 cup diced
Fresh plum: 75 g, or about 1/2 cup sliced
Fresh basil: 5 g, or about 1/4 cup loosely packed, roughly 8–12 leaves

Choose ripe fruit for its aroma, but avoid fruit that is spoiled or damaged. A clean pitcher with a lid gives the ingredients room to steep while keeping the water covered in the refrigerator.

The fruit measurements are approximate: pieces vary in size, and a slightly different balance will still make a pleasant infusion. You can use filtered or tap water that is safe to drink.

How do you make pineapple plum basil water?

Allow 10 minutes for preparation and at least 2 hours for refrigerated steeping. A longer steep gives the fruit and basil more time to flavor the water.

Wash your hands and rinse the pineapple, plum and basil under running water.
Prepare the pineapple by removing the peel and cutting the flesh into small cubes. Remove the plum pit and slice the flesh.
Add the pineapple and plum to a clean pitcher. Gently press the basil leaves between your hands to release their aroma, then add them to the pitcher.
Pour in the water, cover the pitcher and refrigerate for 2 hours. For a stronger flavor, steep for up to 4 hours before tasting.
Serve the water in glasses, straining out the fruit and basil if you prefer. Keep any remaining water covered and refrigerated.

Taste before removing the solids: basil can become more noticeable as it steeps. You can strain the whole pitcher once the flavor suits you or leave the pieces in while the water remains refrigerated.

Why do pineapple, plum and basil work together?

Pineapple adds a bright, tangy flavor similar to the one in pineapple infused water. Plum softens that sharpness with a rounder fruit note, as it does in plum infused water.

Basil adds an aromatic, slightly peppery contrast; use fresh leaves for the clearest flavor. If you enjoy that herbal note, basil water offers a simpler version.

The main benefit of pineapple plum basil water is hydration, especially if its flavor encourages you to drink water. Whole fruit contains nutrients, but the amount that transfers into the water during steeping is unknown; don’t count the nutrition in the whole fruit as the nutrition in the strained drink.

This infusion is not a detox treatment. The liver and kidneys do most of the body’s detoxification, while the lungs and gut also help eliminate waste.

How should you store pineapple plum basil water?

Keep pineapple plum basil water covered in the refrigerator and drink it within 24 hours for the best flavor. Discard it after 2 days, or sooner if it becomes unusually cloudy, slimy or sour-smelling.

If you strain out the fruit and basil, continue to refrigerate the water; straining does not restart its storage time. If you plan to eat the infused fruit, keep it refrigerated as well and discard it on the same schedule.

Don’t leave the pitcher at room temperature for more than 2 hours. Discard it if it has been out longer, and use a clean glass or utensil each time you serve.

How can you vary the recipe?

For a more tropical flavor, use a little more pineapple and less plum, keeping the total prepared fruit at about 155 g, or 1 cup. Reverse the balance for a softer plum flavor. Either way, keep the water and basil amounts the same so the drink stays light.

For a more noticeable basil aroma, gently bruise all the leaves before adding them rather than increasing the amount. For a milder herbal taste, leave the leaves unbruised or remove them after tasting the water at 2 hours.

If you prefer a stronger fruit flavor without adding more ingredients, let the covered pitcher steep for the full 4 hours in the refrigerator. Serve it over ice if you like a colder, slightly more diluted drink.