For dip, stir together sour cream, cranberry-orange relish, honey, and ginger in a small bowl. cover and chill until serving time.
To prepare kabobs, cut pear, apple, and orange into 1-inch pieces, leaving skin on each piece for color. Toss apple and pear pieces with a little lemon juice mixed with water to prevent fruit from browning. Cut kiwi into 1/2-inch slices; cut slices in half. Thread the fruit pieces on picks or short skewers. Serve with dip. Makes 24 kabobs.