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4th of July Fruit Salsa

4th of July fruit salsa is a bright, red-white-blue mix of diced strawberries, peaches, and blueberries glossed in a honey-lime syrup. Chill for 30 minutes so the juices meld, then serve with cinnamon sugar chips for a quick Independence Day snack.
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Prep Time 15 minutes
chilling 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Ingredients Method Notes

Ingredients
  

Fruit salsa 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
  • 1 count Cinnamon sugar pita chips or graham crackers for serving

Method
 

Dice and mix
  1. Dice the strawberries and peaches into small, uniform pieces and place them in a medium bowl with the blueberries.
  2. Add honey, fresh lime juice, lime zest, and chopped mint, then stir gently to combine without mashing the fruit.
Chill and serve
  1. Cover and refrigerate for 30 minutes to allow flavors to meld and juices to release, keeping the bowl cold in the fridge.
  2. Stir once more before serving, then transfer to a serving bowl and serve with cinnamon sugar pita chips or graham crackers.

Notes

For the cleanest “salsa” texture, dice the fruit into similarly sized pieces so every scoop tastes balanced. Refrigerate in a covered container up to 2 days; the chips are best kept separate until serving. For a lower-sugar swap, use agave instead of honey while keeping the lime juice and zest the same.