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4th of July Fruit Salsa

4th of July fruit salsa with diced strawberries, peaches, and blueberries glossed in a honey-lime syrup for a juicy, spoonable bite. It’s stirred gently to keep the fruit intact and chilled for 30 minutes, then served with cinnamon sugar chips for a sweet red-white-blue party snack.
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Prep Time 15 minutes
Chilling 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 145
Ingredients Equipment 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
For serving
  • Cinnamon sugar pita chips or graham crackers for serving

Equipment

  • 1 mixing bowl

Method
 

Make the salsa
  1. Dice the strawberries and peaches into small, uniform pieces and add them to a medium bowl with the blueberries (keep pieces similar in size so the salsa stays even).
  2. Add honey, lime juice, lime zest, and fresh mint to the bowl, then stir gently to combine without mashing the fruit (look for a glossy coating on the berries).
  3. Cover the bowl and refrigerate for 30 minutes so the flavors meld and the fruit releases juices (chilled salsa will look more vibrant and lightly syrupy).
  4. Stir once more before serving, then transfer to a serving bowl and serve alongside cinnamon sugar chips (the syrup should cling lightly to the fruit).

Notes

For the best texture, dice all fruit to the same size so every spoonful has a mix of red, white, and blue. Store covered in the refrigerator up to 2 days; the fruit will keep releasing juice, so stir again before serving. Freezing isn’t recommended because berries and peaches turn soft and watery. For a dairy-free swap, serve with graham crackers instead of pita chips if you want a softer, more cake-like base.