Detox water is a fusion of different fruits immersed in water. It has been shown to possess many health benefits including toxin removal, increased immune function, weight loss and hydration. The following research aimed to extend previous investigation into the beneficial properties of detox water by determining the antioxidant potential and phytochemical content of water infused with a combination of Valencia orange (Citrus sinensis) and Fuji apple (Malus domestica) in different ratios. The three trails studied were 25:75 (T1), 50:50 (T2) and 75:25 (T3) Apple: Orange ratios.  The antioxidant activity, total phenolic content (TPC) and total flavonoid content (TFC) were assayed using the 1, 1-diphenyl-2-picrylhydrazyl- DPPH assay, the Folin Ciocalteu assay and the aluminum chloride colorimetric assay respectively. The assays were carried out on water samples taken at 0.5, 1,2,4,6 and 8 hours after infusion, and on the fruit residue. Vitamin C concentration of the water and fruit residue were determined by titration against potassium iodide at the eight- hour of infusion. The antioxidant, TPC and TFC values of water samples increased with infusion time. At the eight-hour, the antioxidant potential of the water samples ranged from 74.45% (T1) - 68.16% (T3). The TPC, TFC and Vitamin C values for all three trails were found to be significantly different (p<0.05), with TPC values of 189.01 µg GAE/ml sample (T1), 172.10 µg GAE/ml sample (T2) and 144.82 µg GAE/ml sample (T3); TFC values were 32.11 µg QE/ml sample (T1), 25.24 µg QE/ml sample (T2) and 17.62 µg QE/ml sample (T3). Vitamin C values were 237.76 µg vitamin C/ml sample (T1), 161.44 µg vitamin C/ml sample (T2) and 114.48 µg vitamin C/ml sample (T3). The fruit residues possessed very low antioxidant potential and phytochemical content. The study has proven that detox water possesses beneficial properties due to its high phytochemical content.