Fruit Salsa with Cinnamon Sugar Pita Chips

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   In a medium bowl, stir together the strawberries and kiwi.

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   Gently add in the blueberries and blackberries.

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   Stir carefully so you dont turn the salsa purple.

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   2.

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   Squeeze fresh lemon juice over the fruit.

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   Add a tiny drizzle of agave nectar, about 1 teaspoon, to bring out the sweetness in the fruit.

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   Stir carefully.

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    Serve with cinnamon sugar pita chips.

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    Note: the fruit salsa is best eaten the day it is made.

* Per serving · 4 servings · Values may vary.

No additional tips available.