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4th of July Fruit Salsa

4th of July fruit salsa is a vibrant red, white, and blue mix of diced strawberries, peaches, and blueberries glossed in a honey-lime syrup. Chilled briefly so the juices release and the flavors meld, then served with cinnamon sugar chips.
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Prep Time 15 minutes
chilling 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Fruit salsa
  • 1 cup fresh strawberries, finely diced
  • 1 cup fresh blueberries
  • 1 cup white peaches or nectarines, finely diced
  • 2 tbsp honey
  • 1 tbsp fresh lime juice
  • 1 tsp lime zest
  • 1 tbsp fresh mint, finely chopped
Serving
  • 1 Cinnamon sugar pita chips or graham crackers for serving

Method
 

Make the fruit salsa
  1. Dice the strawberries and peaches into small, uniform pieces and place them in a medium bowl with the blueberries.
  2. Add the honey, lime juice, lime zest, and fresh mint, then stir gently to combine without mashing the fruit.
  3. Cover and refrigerate for 30 minutes so the flavors meld and juices release.
  4. Stir once more before serving, then transfer to a serving bowl and serve with cinnamon sugar chips.

Notes

For the cleanest “salsa” look, aim for pieces that are similar size so the bowl stays evenly red, white, and blue after chilling. Store covered in the refrigerator up to 2 days; the fruit will continue to release juice. Freezing is not recommended because the texture of berries and peaches softens. If you want a lighter version, swap the honey for a 1:1 honey alternative or use a reduced-sugar sweetener designed to measure like honey.