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Festive Fruit Platter
pound seedless green or red grapes, cut into small bunches
pint strawberry (2 cups)
honeydew melon, peeled and sliced
cantaloupe, peeled and sliced
medium apricots, pitted and cut in half
medium kiwifruit, peeled and sliced
cup sour cream
cup packed brown sugar
Fresh white currants, if desired
Arrange fruits on large platter.
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.
Calories from Fat
% Daily Value
% Daily Value*:
1 Fruit; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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