This refreshing Fruit Salsa recipe is the perfect way to level up your July 4th appetizers! It’s packed with juicy summer fruits and just the right mix of classic salsa ingredients for a sweet-and-spicy bite that’s anything but ordinary.

A bowl of my fruit salsa recipe with corn chips.

Need a fun and festive July 4th appetizer? This red, white, and blue fruit salsa is bright, summery, and unbelievably easy to make. Just chop, mix, and serve!

It’s got everything: fresh cilantro, spicy jalapeños, crunchy red onions, and zesty lime juice, all mixed with juicy blueberries, strawberries, and sweet apples. The result? A refreshing, tropical salsa that’s perfect with tortilla chips. So good, you’ll want to make a double batch!

What Makes This Fruit Salsa Recipe So Good?

Effortless. All you have to do is chop the ingredients and toss them. That’s it!
Perfect for summer. This homemade salsa features fresh summer fruits like blueberries, apples, and strawberries.
Sweet-and-spicy. Red onions and jalapeños add heat to balance out the salsa’s natural fruity sweetness.

Dipping a blue tortilla chip into my fruit salsa recipe.

What You’ll Need

You only need a handful of juicy, sweet, and spicy ingredients to get started! The recipe card at the bottom of the post has exact ingredient amounts and step-by-step instructions.

Blueberries – Fresh blueberries are best, as frozen (thawed) ones lose all their plumpness.
Strawberries – Make sure you remove the stems. There’s no need to core them.
Apple – I used Fuji apples, feel free to add Granny Smiths instead.
Cilantro – Remove any yellow leaves or brown stems to prevent bitterness.
Red onion – You can also use white or yellow onions.
Jalapeños – Fresh serrano chilis are a great swap.
Lime juice – Feel free to use lemon or orange juice.
Salt – Kosher salt is best.
Tortilla chips – These are for serving. Pita chips work too.

A bowl of fruity salsa with jalapeños, cilantro, and onion.

Tips and Variation Ideas

This chop-and-toss fruit salsa recipe is practically fail-proof! Here are all my tips and variations to help you make it extra fresh and flavorful:

Let it marinate. Refrigerate the salsa for at least 20-30 minutes before serving to allow the flavors to meld together.
Choose fresh ingredients. I only recommend using fresh fruit for this recipe, as frozen ones tend to lose their crunchy texture once thawed.
Evenly-sized cuts. Chop all the ingredients into uniform pieces so you get a balanced bite every time.
Make it seasonal. If it’s mango, peach, or pineapple season, add 1 cup of either/each to the recipe for a fruit salsa packed with summer produce.
Add herbs. Toss 1/4 cup freshly chopped mint or basil into the mixture for an herby twist.
Spice it up. Mix in 1/4 teaspoon ground cumin for smokiness, 1/4-1/2 teaspoon cayenne pepper for heat, or 1/2 tablespoon Tajín seasoning for tang.
More crunch. For a crunchy, nutty texture, stir in 1/2 cup sliced green onions, chopped walnuts, almonds, or pecans.
Go berry salsa. Gently stir in 1 cup raspberries, 1 cup blackberries, and 1 cup pitted black cherries for a berry-loaded recipe.
Sweeten it. Add 1 cup yellow corn or 1/2-1 tablespoon honey or maple syrup into the salsa for natural sweetness.

Homemade fruit salsa in a bowl with a side of blue tortilla chips.

Ways to Use Fruit Salsa

This fruit salsa recipe is a great appetizer with crispy tortilla or pita chips. You can also use it to prepare my Easy Bruschetta Chicken. It’s great on charcuterie boards with my Blueberry Goat Cheese Appetizer Dip and Cranberry Pecan Cheeseball too. To pair it with main dishes, serve it with grilled chicken, salmon, or juicy pork tenderloin.

How to Store Extras

This simple fruit salsa recipe should be refrigerated in an airtight container for up to 3 days. Discard immediately if it’s sticky or bubbly. Enjoy it straight out of the fridge.

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