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4th of July Fruit Salsa

4th of July fruit salsa is a vibrant red, white, and blue strawberry-peach-blueberry mix glossed in a honey-lime syrup. It’s gently stirred, chilled for 30 minutes, and served with cinnamon sugar chips for an easy 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
Calories: 195
Ingredients Method Notes

Ingredients
  

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

Method
 

Prepare the fruit
  1. Dice the strawberries and peaches into small, uniform pieces and place them in a medium bowl with the blueberries. Aim for even sizes so every bite tastes balanced.
  2. Add honey, lime juice, lime zest, and fresh mint to the bowl. Stir gently to coat the fruit without mashing.
Chill and serve
  1. Cover the bowl and refrigerate for 30 minutes to allow flavors to meld and juices to release. The fruit should look glossy as it sits.
  2. Stir once more before serving, then transfer to a serving bowl and serve with cinnamon sugar chips. Serve soon after stirring so the chips stay crisp.

Notes

Pro tip: Dice the fruit small and uniform so the honey-lime syrup coats everything evenly. Store covered in the refrigerator for up to 2 days; the salsa may release more juice over time. Freezing isn’t recommended because the fruit texture softens. For a dairy-free swap, keep the serving chips as-is; for a lighter option, use honey with half the amount or replace with a 1:1 fruit-preserve or agave-style sweetener.