Blueberry-Clementine Salsa

Combine the blueberries, clementines, tomatoes, bell pepper, onion and jalapeno in a large bowl.  

In a separate bowl, stir together cilantro, lime zest and juice and agave nectar.  Pour over the fruits and vegetables and toss gently to coat.  Add salt and pepper to taste.

Cover and refrigerate for at least two hours; stir before serving. Note, the fruit will release juice as the salsa chills, so you may want to strain it before serving. 

Serve with tortilla chips or as a relish for fish or chicken.