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4th of July Fruit Salsa

4th of July fruit salsa with diced strawberries, peaches, and blueberries glossed in a honey-lime syrup. A quick no-cook summer fruit salsa that chills for 30 minutes for juicy, fresh flavor, served with cinnamon sugar chips.
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Prep Time 15 minutes
chilling 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Fruit and honey-lime syrup
  • 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

Equipment

  • 1 sheet pan

Method
 

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

Notes

Pro tip: aim for similarly sized dice so each spoonful gets the same red-white-blue ratio. Store covered in the refrigerator for up to 2 days; the salsa will release more juice as it sits. Freezing isn’t recommended since the fruit texture will soften. Dietary swap: for a dairy-free option that also lowers added sugar, replace honey with a 1:1 maple syrup and chill as directed.