Blueberry-Clementine Salsa


Blueberry-Clementine Salsa

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Servings and Ingredients

Serves 24
2 c. fresh blueberries, washed and drained
6 clementines, peeled, segmented and cut into bite-size pieces
2 orange tomatoes, chopped
1 medium red bell pepper, chopped (about 1 cup)
1 medium red onion, chopped (about 1 cup)
1 jalapeno pepper, diced (remove the veins and seeds for less heat if desired)
¼ c. chopped fresh cilantro
zest of 1 fresh lime (about 2 teaspoons)
juice of 1 fresh lime (about 1/4 cup)
1 tbsp. agave nectar
1 tsp. salt
Ground black pepper, to taste


  1. Combine the blueberries, clementines, tomatoes, bell pepper, onion and jalapeno in a large bowl.
  2. 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.
  3. 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.
  4. Serve with tortilla chips or as a relish for fish or chicken.

Nutrition facts


25 Calories per serving

Amounts Per Serving

  • Total Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 25mg
  • Total Carbohydrates: 6g
  • Protein: 0g

Recipe Source:

Carrie Leftwich, catering manager, and Janet Macon, dietitian, at the West Locust Hy-Vee in Davenpor