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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. It’s chilled for 30 minutes so the juices meld, then served with cinnamon sugar pita chips for a sweet, crunchy dip.
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Prep Time 15 minutes
chilling 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

Fruit and syrup base
  • 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
  • 1 Cinnamon sugar pita chips or graham crackers serve alongside

Equipment

  • 1 medium bowl

Method
 

Make the 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.
Chill and serve
  1. Cover the bowl and refrigerate for 30 minutes to allow the flavors to meld and juices to release.
  2. Stir once more before serving, then transfer to a serving bowl and serve with cinnamon sugar chips.

Notes

Pro tip: keep the fruit pieces as similar in size as possible so every scoop tastes evenly sweet. Store covered in the refrigerator for up to 2 days; give it a quick stir before serving. Freezing isn’t recommended because the fruit texture softens. For a dairy-free option, there’s no swap needed—this recipe already fits.