Patriotic Red, White and Blue Fruit Salad for Your 4th of July Party
Looking for a fun and festive way to celebrate the 4th of July? This Red, White, and Blue Fruit Salad is the perfect blend of color, flavor, and simplicity!
Made with fresh strawberries, blueberries, and crisp Pink Lady apples, then tossed in a sweet and tangy honey-lime dressing, it’s a refreshing addition to any summer spread. Ideal for BBQs, picnics, or your patriotic fruit tray, this salad is as easy as it is eye-catching!
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Quick, festive, and full of fruity goodness – this is one 4th of July food you’ll want to make again and again!
How to Make Red, White and Blue Fruit Salad
Here are the ingredients you need to make this patriotic red, whit and blue fruit salad, plus step by step instructions for how to make it.
Tool
- Small 1” star cookie cutter
Ingredients
- 16 oz strawberries
- 1 pint blueberries
- 2 apples (we used Pink Lady for this recipe)
- 2 Tablespoons honey
- 2 Tablespoons lime juice
Step by Step Instructions
1. Rinse the strawberries, blueberries, and apples under cool running water. Pat them completely dry with a clean kitchen towel or paper towels to prevent excess moisture in the salad.
2. Remove the green tops from the strawberries and cut each one into quarters. If the strawberries are especially large, consider slicing them into smaller pieces for more even bites. Place the cut strawberries in a large mixing bowl.
3. Add the blueberries directly to the bowl with the strawberries. Make sure they’re dry so they don’t water down the dressing.
4. Slice the apples into ¼-inch thick rounds. Using a small star-shaped cookie cutter, press out stars from each apple slice. Discard the cores and any remaining scraps or save them for snacking. Add the apple stars to the mixing bowl with the berries.
5. In a small bowl, combine the honey and lime juice. Whisk briskly until the mixture is smooth and fully blended. This will create a light, tangy-sweet dressing that enhances the fruit without overpowering it.
6. Pour the honey-lime dressing over the prepared fruit. Gently toss everything together using a spatula or large spoon, taking care not to crush the berries or break the apple stars.
7. Cover the bowl and refrigerate for at least 30 minutes before serving. This allows the flavors to meld and keeps the salad cool and crisp – perfect for hot summer days or patriotic celebrations. Stir gently before serving.
This red, white and blue fruit salad is more than just a pretty plate – it’s a crowd-pleasing, refreshing treat that’s ready in minutes and packed with flavor. Whether you’re serving it as a side, dessert, or centerpiece for your patriotic fruit tray, it’s sure to shine at your Fourth of July themed party.
More 4th of July Bites
- Red, White and Blue Yogurt Bark
- American Flag Charcuterie Board
- Red, White and Blue Charcuterie Cups
Red, White and Blue Fruit Salad
Equipment
- Small 1” star cookie cutter
Ingredients
- 16 oz strawberries
- 1 pint blueberries
- 2 apples (we used Pink Lady for this recipe)
- 2 Tablespoons honey
- 2 Tablespoons lime juice
Instructions
- Rinse the strawberries, blueberries, and apples under cool running water. Pat them completely dry with a clean kitchen towel or paper towels to prevent excess moisture in the salad.
- Remove the green tops from the strawberries and cut each one into quarters. If the strawberries are especially large, consider slicing them into smaller pieces for more even bites. Place the cut strawberries in a large mixing bowl.
- Add the blueberries directly to the bowl with the strawberries. Make sure they’re dry so they don’t water down the dressing.
- Slice the apples into ¼-inch thick rounds. Using a small star-shaped cookie cutter, press out stars from each apple slice. Discard the cores and any remaining scraps or save them for snacking. Add the apple stars to the mixing bowl with the berries.
- In a small bowl, combine the honey and lime juice. Whisk briskly until the mixture is smooth and fully blended. This will create a light, tangy-sweet dressing that enhances the fruit without overpowering it.
- Pour the honey-lime dressing over the prepared fruit. Gently toss everything together using a spatula or large spoon, taking care not to crush the berries or break the apple stars.
- Cover the bowl and refrigerate for at least 30 minutes before serving. This allows the flavors to meld and keeps the salad cool and crisp – perfect for hot summer days or patriotic celebrations. Stir gently before serving.
