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4th of July Fruit Salsa

4th of July fruit salsa with finely diced strawberries, peaches, and blueberries glossed in a honey-lime syrup. Chill for 30 minutes, then serve as an easy party appetizer with cinnamon sugar pita chips.
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Prep Time 15 minutes
chilling 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

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

Method
 

Prep and combine
  1. Dice the strawberries and peaches into small, uniform pieces, then place them in a medium bowl with the blueberries.
  2. Add the 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 so the flavors meld and the juices release.
  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 “red-white-blue” look, aim for similarly sized dice and stir gently so the blueberries don’t burst. Store covered in the refrigerator up to 2 days; stir again before serving. Freezing is not recommended because the fruit will soften and weep after thawing. If you want a dairy-free and gluten-free option, use gluten-free graham crackers or serve the salsa with fresh fruit and skip the chips.