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4th of July Fruit Salsa

4th of July fruit salsa is a bright, red-white-blue fruit dip with diced strawberries, peaches, and blueberries coated in a honey-lime syrup. Rested in the fridge for 30 minutes, it turns glossy and juicy while staying fresh and chunky.
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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 Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 medium bowl

Method
 

Make the salsa
  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 until the fruit looks glossy and combined without mashing.
Chill and serve
  1. Cover the bowl and refrigerate for 30 minutes so the juices release and the mixture thickens slightly into syrup.
  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 “salsa” texture, keep the fruit pieces small and similar in size so every bite gets honey-lime coating. Refrigerate in a covered container up to 2 days; note it will weep a little as it sits. Freezing isn’t recommended because the fruit texture softens. If you want a dairy-free, plant-forward swap, use maple syrup in place of honey (use the same amount).