Ingredients
1
cup sour cream
1/4
cup apricot preserves
2
tablespoons finely chopped crystallized ginger
1
tablespoon chopped fresh cilantro
24
fresh strawberries
24
cantaloupe balls (1 inch in diameter)
24
honeydew melon balls (1 inch in diameter)
Preparation
Mix sour cream, preserves and ginger until well blended. Stir in cilantro. Place in small serving bowl.
Arrange strawberries and melon balls on platter. Serve with dip.
