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Fruit Salad Platter

Guests will enjoy this pretty finger food salad.  Arrange
      thinly sliced ham and juicy chunks of fresh fruit 
on each
      plate, then offer individual cups of honey sweetened
      yogurt dressing for dipping.
     
      4 Servings
     
      1          Pint basket  fresh Strawberries, unhulled
      1      sm  Cantaloupe, seeded snd rind removed, 
cut into 8 wedges
      1      sm  Pineapple, (about 3 pounds), peeled, 
cored and cut into spears
      2      md  Peaches or Nectarines
                 Lemon Juice
      1      lb  thinly sliced Ham or Turkey (or combination 
of both)
                 Orange Zest; optional
     
      Prepare Orange Yogurt Dressing and set aside.* 
 Just
      before serving, evenly divide the strawberries,
      cantaloupe, and pineapple among 4 dinner plates. 
 Peal the
      peaches, pit and slice, then coat with the lemon 
juice and
      divide among the plates.  Roll up the ham slices 
and
      arrange next to the fruit on each plate.
     
      Pour the dressing evenly into 4 cups or small 
bowls and
      place one on each plate.  Garnish with orange 
zest if
      desired.  At the table, dip fruit and ham into 
the
      dressing while eating.
     
      *ORANGE YOGURT DRESSING:
     
      Mix 3/4 cup plain yogurt, 1/2 cup of sour cream, 
3
      tablespoons of honey, 1/2 teaspoon grated orange 
peel and
      1 teaspoon of ground nutmeg, blending well.
      





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