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4th of July Fruit Salsa

4th of July fruit salsa with a honey-lime glaze, featuring finely diced strawberries, peaches, and blueberries for a bright red, white, and blue party dip. Chill for 30 minutes so the juices gloss the fruit, then serve with cinnamon sugar pita 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: 165
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
Serving
  • 1 Cinnamon sugar pita chips or graham crackers for serving

Method
 

Combine the fruit
  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 and serve
  1. Cover and refrigerate for 30 minutes to allow flavors to meld and juices to release, keeping the bowl cold and undisturbed.
  2. Stir once more before serving, then transfer to a serving bowl and serve with cinnamon sugar chips.

Notes

Pro tip: Keep fruit pieces similarly sized so every spoonful gets a balanced mix of red, white, and blue. Refrigerate in a covered container up to 2 days; stir again right before serving. Freezing is not recommended. For a lighter option, use maple syrup in place of honey.