4 Fruit Recipes for Summer Parties

I just returned from a road trip to Ohio! It has been such a busy weekend, but I’m already looking forward to celebrating the Fourth of July with my family. I’ve been trying really hard to eat healthier as we head into the summer months, so I pulled together some fun red, white, and blue party snacks that are centered around fruit. Eating healthy (especially around summer holidays) is easier said than done, but these snacks are light, colorful, and easy to make so, they will be perfect to balance out your Fourth of July menu full of heavier grilled meats. 

Matt and I love fruit, and we always keep the fridge stocked with berries – strawberries, blackberries, blueberries. These fruits were the perfect fit for these recipes given the colors, but if you generally have other go-to fruit favorites, feel free to swap out berries for something else you like! Keep the red, white, and blue theme in mind.

Give your dishes a posh plus up by using the plating suggestions with each recipe below. I love using modern white dishes, various sized bowls, and green garnishes to make dishes look even more appetizing. It’s so easy to just toss food items on the table when you’re in a hurry setting up for a party, but in combination, these quick tips will add an elevated look to your backyard BBQ table setting. 

I’ve been longing for summer for about two months now, and I think that it might finally be here (*fingers crossed*). As long as we come to terms with the fact that it will probably be a rainy summer, we can enjoy the warm weather that seems to be here to stay. Bring on the short work week, parades, pool parties, and fireworks! 

Here are 4 fruit-forward recipes that use the same core ingredients – strawberries, blueberries, peaches and mint – to make last-minute grocery shopping easy. 

If you give one of these recipes a try, head back over to Instagram and let me know what you think in the comments!  

4 Fruity Fourth of July Food Ideas

Red, White, and Berry Salsa 

½ Cup of diced strawberries

½ Cup of diced peaches 

½ Cup of chopped blueberries 

¼ Of a lemon (squeeze fresh juice)

A pinch of sea salt 

Diced Mint 

Make it: Mix all of your diced and chopped fruits in a bowl. Add lemon juice, salt, mint and toss. 

Plate it: White ceramic bowl + mint as garnish 

Eat it: Spread over grilled chicken or as a side with white corn tortilla chips 

Grilled Fruit Flags 

6-8 Medium sized fresh peaches (sliced to create a circle)

½ Cup of honey

Gorgonzola or Feta cheese crumbles

Mint 

Wooden skewers

Make it: Place foil on the bottom rack of a two-rack grill. Carefully skewer each peach slice on the left-hand side and arrange on the top rack to allow for horizontal grill marks. Drizzle with honey and grill for about 7 minutes or until you see grill marks. Remove from the grill, sprinkle with cheese crumbles. 

Plate it: White flat serving plate + several small mint leaves on each slice  

Eat it: As a side with tossed salad, add walnuts and a sweeter salad dressing 

Quick Tip: Soak your skewers for about 5-10 minutes ahead of time to prevent burning on the grill

Star Spangled Sweet Cake  

1 box of white cake mix

1/2 Carton of blueberries (chopped)

1 Carton of strawberries (chopped)

½ Cup of sugar 

¼ Cup of water

Lemon juice 

Make it: Follow directions to prepare the cake. Drop in about ¼ cup of blueberries and strawberries into the batter before baking. Separately, boil water, then add sugar and berries. Reduce heat to a simmer and cook for about 10 minutes. Use a spoon to smash the fruit down, but leave some pulp. Let it cool. Then drizzle your fresh fruit sauce over white cake. 

Plate it: Use a blue or white serving plate + remaining fresh chopped fruit as garnish  

Eat it: As a dessert cake, cupcakes, or make it a layered cake and multiply the recipe  

Firework Ice Pops 

2 peache

½ cup blueberries

½ cup strawberries (remove stems)

4 cups of almond or oat milk

1 tablespoon of vanilla extract 

1 teaspoon honey 

2-4 popsicle trays depending on size

Make it: Blend all ingredients together, leaving some visible pieces of fruit. Pour into your popsicle trays and freeze for about 1-1.5 hours. 

Plate it: Fill a retro red ice bucket with ice and stick the popsicle trays in just before serving   

Eat it: Pre-loosen each popsicle for your guests

Quick tip: This is a perfect recipe to use up your remaining fruit from the first 3 recipes. 

I love all four of these recipes because they truly are so easy to prep and add a beautiful pop of color to any Fourth of July table. Hope you enjoy!