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4th of July Fruit Salsa

4th of July fruit salsa made with finely diced strawberries, peaches, and blueberries tossed in a honey-lime syrup for a glossy, fresh bite. Chill for 30 minutes so juices release and create a light coating, then serve 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: 220
Ingredients Method Notes

Ingredients
  

Fruit salsa base
  • 1 cup fresh strawberries Finely diced for small, uniform pieces.
  • 1 cup fresh blueberries Rinse and pat dry before adding.
  • 1 cup white peaches or nectarines Finely diced into small, uniform pieces.
  • 2 tbsp honey Helps gloss the fruit.
  • 1 tbsp fresh lime juice For bright flavor and syrup.
  • 1 tsp lime zest Zest from a fresh lime.
  • 1 tbsp fresh mint Finely chopped.
For serving
  • 1 cinnamon sugar pita chips or graham crackers Serve on the side for crunch.

Method
 

Dice and mix
  1. Dice the 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 chopped mint, then stir gently to combine without mashing the fruit.
Chill and serve
  1. Cover the bowl and refrigerate for 30 minutes to allow the flavors to meld and juices to 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 small and similar in size so every forkful tastes evenly coated. Refrigerate leftovers in a covered container for up to 2 days; the chips may soften, so add chips right before eating. Freezing isn’t recommended because the fruit texture changes. For a lighter option, use agave or maple syrup in place of honey and keep the lime juice the same.