1Arrange fruits on large platter.
2Mix 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.
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