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4th of July Fruit Salsa

4th of July fruit salsa with finely diced strawberries, peaches, and blueberries glossy in a honey-lime syrup, plus fresh mint for bright flavor. Served chilled as an easy party appetizer alongside cinnamon sugar chips for a red, white, and blue crunch.
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Prep Time 15 minutes
chilling 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

Fruit salsa
  • 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
  • 1 cinnamon sugar pita chips or graham crackers for serving

Method
 

Dice and assemble
  1. Dice strawberries and peaches into small, uniform pieces, then place them in a medium bowl with the blueberries.
  2. Add honey, fresh lime juice, lime zest, and finely chopped mint, then stir gently to combine without mashing the fruit.
Chill
  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

Pro tip: keep the fruit pieces fairly uniform so every scoop looks like red, white, and blue jewels. Store covered in the refrigerator for up to 2 days; give a quick stir before serving again. Freezing isn’t recommended because the fruit texture can turn watery after thawing. For a lighter version, use agave or reduced-sugar honey and keep the same lime and mint amounts.