Go Back

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 chills briefly so the juices meld, then it’s served with cinnamon sugar chips for an easy Independence Day snack.
Print Recipe Pin Recipe
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
  

Fresh strawberries
  • 1 cup fresh strawberries finely diced
Fresh blueberries
  • 1 cup fresh blueberries
Fresh peaches or nectarines
  • 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
Serving chips
  • 1 cinnamon sugar pita chips or graham crackers for serving

Equipment

  • 1 none

Method
 

Dice and combine the fruit
  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 and glossy the pieces.
Chill to meld flavors
  1. Cover the bowl and refrigerate for 30 minutes to allow the flavors to meld and the juices to release (0°C/32°F or colder).
  2. Stir once more before serving, then transfer to a serving bowl for a red, white, and blue presentation.
Serve
  1. Serve the fruit salsa immediately with cinnamon sugar pita chips or graham crackers for dipping (no additional heat needed).

Notes

Pro tip: Dice fruit into similar-size pieces so every spoonful hits the same red-white-blue ratio. Refrigerate in an airtight container for up to 2 days; stir again before serving. Freezing isn’t recommended because the fruit will soften. For a dairy-free swap, keep the serving chips as gluten-free (check labels) and the salsa stays naturally vegan and gluten-free if chips are gluten-free.