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4th of July Fruit Salsa

4th of July fruit salsa is a bright mix of diced strawberries, peaches, and blueberries glossed in a honey-lime syrup. Chill for 30 minutes so the juices meld into a glossy, spoonable summer fruit salsa.
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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 Method Notes

Ingredients
  

Fruit base
  • 1 cup fresh strawberries finely diced
  • 1 cup fresh blueberries
  • 1 cup white peaches or nectarines finely diced
Honey-lime syrup
  • 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 as needed

Method
 

Prepare the fruit
  1. Dice the fresh strawberries and white peaches or nectarines into small, uniform pieces and place them in a medium bowl with the fresh blueberries.
  2. Stir honey, fresh lime juice, lime zest, and fresh mint into the bowl gently to combine without mashing the fruit, until the mixture looks glossy.
Chill to meld flavors
  1. Cover the bowl and refrigerate for 30 minutes to allow flavors to meld and juices to release, keeping the salsa cold and fresh.
Serve
  1. Stir the salsa once more before serving, then transfer it to a serving bowl so the juices are evenly distributed.
  2. Serve with cinnamon sugar pita chips or graham crackers so you get a crunchy scoop with every bite.

Notes

For the cleanest “red, white, blue” look, keep the strawberry and peach dice small and uniform, and avoid stirring aggressively—this helps the fruit stay intact as it chills. Refrigerate in a covered container up to 2 days; do not freeze. For a lighter option, swap honey for maple syrup or agave in the same amount to keep the honey-lime syrup flavor profile.