Short answer
The best fruit for kombucha is high in natural sugar. Berries, pineapple and mango are the most reliable, because they give good fizz and a clear flavour. Frozen fruit, purées and pure juice all work well. Citrus, apple and pear add flavour, and stone fruit pairs well with herbs.
Why sugar matters
The yeast in the bottle eats the sugar and makes carbon dioxide. The more natural sugar a fruit has, the more fizz it tends to give. Fruit is also the flavour, so the best choice balances the two: enough sugar for fizz, and a flavour you enjoy. Add fruit in the second ferment, not the first. Flavour added to the first ferment is mostly used up by the yeast.
Berries
Raspberry, blueberry, strawberry and blackberry are the most reliable choices. They have plenty of sugar, bright colour and clear flavour. Frozen berries work well, because freezing breaks down the fruit slightly and releases more flavour. See the raspberry kombucha recipe, the blueberry kombucha recipe and the strawberry kombucha recipe.
Tropical fruit
Pineapple, mango and passionfruit are crowd-pleasers. They are sweet and fragrant, and they ferment quickly, so they are good for fizz but need daily burping. See the pineapple kombucha recipe and the mango kombucha recipe.
Stone fruit, apple and pear
Peach, nectarine, cherry and plum add a smooth, sweet flavour. Apple and pear are crisp and mild, and they suit cinnamon or cloves. Stone fruit pairs well with mint or basil. For a basil and apple example, see the Pink Lady apple and basil kombucha recipe.
Citrus and herbs
Citrus adds sharpness. Lemon and lime work well in small amounts. Too much pure citrus juice can taste sharp or thin, so balance it with a sweeter fruit or a little sweetener. Herbs such as mint, basil and lemon balm add freshness and interest, but they do not add much fizz.
Fruit and forms to avoid or handle with care
- Sulphured dried fruit: some dried fruit contains sulphur dioxide, which can give a rotten-egg smell.
- Raisins and oil-soaked fruit: these can carry flavours or oils that do not suit the drink.
- Shelf-stable juice with preservatives: some brewers avoid it, because it can make the drink flatter. Fresh fruit or 100% juice without preservatives is a safer choice.
How much to add
A common guide is about 1 cup of chopped or puréed fruit, or about 1/2 cup of juice, per half gallon (about 2 litres) of kombucha. That works out to roughly 2 to 4 tablespoons of fruit, or about 2 tablespoons of juice, per 500 ml bottle. Start at the low end and taste after a day or two.
Fresh, frozen or purée?
- Fresh: the brightest flavour. Chop or crush just before bottling.
- Frozen: thaw first. The flavour comes out quickly, and frozen fruit works well for berries.
- Purée: the most even flavour, and the easiest to strain.
For the full method, see how to flavour kombucha. For more fruit-led ideas, see what are some recipes for second fermentation kombucha.