1. In a medium bowl, stir together the strawberries and kiwi. Gently add in the blueberries and blackberries. Stir carefully so you don't turn the salsa purple.

2. Squeeze fresh lemon juice over the fruit. Add a tiny drizzle of agave nectar to bring out the sweetness in the fruit. Stir carefully.

3. Serve with cinnamon sugar pita chips.

*Note-the fruit salsa is best eaten the day it is made.