| 1 | pound seedless green or red grapes, cut into small bunches |
| 1 | pint strawberry (2 cups) |
| 1/2 | honeydew melon, peeled and sliced |
| 1/2 | cantaloupe, peeled and sliced |
| 3 | medium apricots, pitted and cut in half |
| 2 | medium kiwifruit, peeled and sliced |
| 1 | cup sour cream |
| 1/4 | cup packed brown sugar |
| Fresh white currants, if desired |
| 1. | Arrange fruits on large platter. |
| 2. | Mix sour cream and brown sugar. Garnish dip with currants. Serve with fruit. |
|
| Wash and slice the fruit up to 2 days ahead of time, then cover and refrigerate until serving. You can also make the sour cream and brown sugar dip up to 2 days ahead of time and refrigerate. |
|
| The sour cream-brown sugar dip will keep for about a week when refrigerated. |
|
| Go with the seasons! Vary the fruit you use depending on what looks good in the grocery store or at the farmers’ market. |
Nutrition Information:
90 ( 25 ); 3 g ( 2 g); 10 mg; 15 mg; 17 g ( 2 g); 1 g 18 %; 66 %; 2 %; 2 % 1 ; 1/2