1 cup (250 mL) light sour cream
2 tbsp (30 mL) thawed orange juice concentrate
1 tbsp (15 mL) liquid honey
In small bowl, combine sour cream, orange juice concentrate and liquid honey. (Make ahead: cover and refrigerate for up to 24 hours.)
Place in centre of large serving plate; garnish dip with strip of orange rind, if desired. Arrange assortment of fresh fruit (cubed watermelon, cantaloupe, honeydew melon, strawberries and grapes) around dip. Set out sturdy skewers for spearing.