fruit water

There are 2 things at the top of any self-respecting health offender’s list this January. Hydration and plant nutrition. Whichever path you may choose on your way to the body beautiful, the simple addition of water, fruit, and vegetables, will see you well on your way to your destination and help you stick around once you get there.

No surprise then that a trend for ‘fruit water’ or ‘infused water’ developed. By dropping fruit, herbs and spices into plain old water not only will it supposedly taste better, but you will benefit from all that extra goodness. So popular is this idea that you can even get a special bottle to do the job properly.

I must admit that I find this theory somewhat flawed. For one, not all fruits will infuse their flavour into the water, rather leave an indiscernible tinge. Secondly, you are supposed to eat the fruit for maximum benefit. The thought of scooping up sodden strawberries at the end of a long day, or chewing on lime peel that has sat at the bottom of a sweaty gym bag (albeit in a special bottle) does not particularly appeal. To put it politely.

These fresh fruity waters, on the other hand, are like squash without the sugar that also goes towards your five a day. You simply blend, freeze, drop them in water and go. Drop into sparkling water at the dinner table or pop into a bottle of plain or soda water to take out and about. Add to the kid’s lunchboxes or make posh mocktails for dry January.

You could use any combo of fruits or veg that you like, and go mad with herbs and spices. Why not head over to YouTube and watch our video?

To make 2 ice trays of mango and pineapple, blend the flesh of 1 mango with ½ pineapple and freeze into cubes.

To make 2 ice trays of blueberry and papaya, blend the flesh of 2 papaya with a small punnet of blueberries and freeze into cubes.

To make 1 ice tray of kiwi and lime, blend the flesh of 3 kiwi fruit with 1 whole lime and freeze into cubes.

Drop into water, and shake once melted for a healthy alternative to squash.