• For dip, stir together sour cream, cranberry-orange relish, honey, and ginger in a small bowl. cover and chill until serving time.

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  • 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.

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Nutrition Facts

34 calories, (0 g saturated fat, 3 mg cholesterol, 6 mg sodium, 6 g carbohydrates, 1 g fiber, 1 g protein.