The Everyday Chef: Fresh Fruit Agua Fresca

Alex Caspero, MA, RD, CLT
Everyday Chef, Fruits & Veggies—More Matters

Hot, summer weather leaving you parched? Try a refreshing Agua Fresca. These fresh fruit drinks are popular in Central America as a yummy thirst quencher for sweltering days. Agua Fresca (Spanish for “fresh water”) uses more water than a traditional smoothie, with a texture similar to freshly squeezed juice.

The three combinations below use in-season produce, but you can adapt these recipes to fit almost any fresh fruit. After puréeing, strain out the solids using a nut-milk bag or fine-mesh strainer. You want to remove as much of the pulp as necessary so you are left with a light, water-like beverage. I love the addition of fresh lime juice for a tart finish, but feel free to omit if desired.

Cantaloupe Agua Fresca
4 cups chopped cantaloupe
3 cups cold water
2 tablespoons fresh squeezed lime juice
2 teaspoons sugar

Place the cantaloupe, 1 ½ cups of water, lime juice and sugar in a blender and purée until smooth.
Strain through a fine-mesh strainer set over a large bowl or pitcher. Discard the solids.
Add in the remaining 1 ½ cups of water and stir to combine.
Refrigerate until cold and serve over ice.



Honeydew Agua Fresca

4 cups chopped honeydew
3 ½ cups water, divided
¼ cup fresh lime juice
1 tablespoon sugar

Place the honeydew, 1 ½ cups of water, lime juice and sugar in a blender and purée until smooth.
Strain through a fine-mesh strainer set over a large bowl or pitcher. Discard the solids.
Add in the remaining 1 ½ cups of water and stir to combine.
Refrigerate until cold and serve over ice.

Watermelon Agua Fresca

4 cups chopped watermelon
3 cups cold water
1 teaspoon sugar

Place the watermelon, 1 ½ cups of water and sugar in a blender and purée until smooth.
Strain through a fine-mesh strainer set over a large bowl or pitcher. Discard the solids.
Add in the remaining 1 ½ cups of water and stir to combine.
Refrigerate until cold and serve over ice.



Photo Credit: Alex Caspero