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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. Rested in the fridge for 30 minutes, it turns juicy without mashing, 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: 160
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Combine the fruit
  1. Dice strawberries and peaches into small, uniform pieces and place in a medium bowl with the blueberries. Keep pieces similar in size for even flavor in every bite.
  2. Add honey, lime juice, lime zest, and fresh mint, then stir gently to combine without mashing the fruit. The fruit should look glossy as the syrup coats the pieces.
Chill and serve
  1. Cover and refrigerate for 30 minutes to allow flavors to meld and juices to release. As it chills, the bowl will look juicier and more “saucy” without turning mushy.
  2. Stir once more before serving, then transfer to a serving bowl and serve with cinnamon sugar chips. The mix should glisten, with red, white, and blue fruit clearly visible.

Notes

Pro tip: keep the strawberry and peach pieces small and uniform so the honey-lime syrup coats everything evenly without mashing. Refrigerate in a covered container up to 2 days; the chips are best served on the side or added right before eating to avoid sogginess. Freeze not recommended since the fruit texture will soften after thawing. For a lighter option, use agave syrup instead of honey to keep the same lime-forward flavor.