Bean-Fruit Dip with Honey, Cumin, Lime, and Cilantro

                1 cup finely diced peeled cantaloupe

                1 cup finely diced peeled honeydew melon

                1 cup halved seedless red or green grapes

                ½ 15-ounce can red kidney beans, drained

                1 cup finely diced peeled cored pineapple

                ¾ cup finely diced peeled papaya

                ½ cup quartered hulled strawberries

                1½ tablespoons sour cream

                ¼ cup plain yogurt

                1 tablespoon fresh lemon juice

                2 tablespoons fresh lime juice

                2 garlic cloves, finely chopped

                2 tablespoons honey

                3/8 teaspoon ground cumin

                ¼ small red onion, chopped

                2 tablespoons chopped fresh cilantro

                Salt and pepper

                Assorted cut-up vegetables (such as carrots, celery, and bell pepper)

                Pita bread triangles, toasted

1.       Combine cantaloupe, honeydew, grapes, beans, pineapple, papaya, and strawberries in medium bowl.  Mash with fork until almost smooth.  Add sour cream, yogurt, lemon juice, lime juice, honey, garlic, lime peel, and cumin; blend well.  Mix in onion and cilantro.  Season dip with salt and pepper.  Transfer to small bowl.  Let stand at least 30 minutes to blend flavors.  (Can be prepared 1 day ahead.  Cover and refrigerate.  Bring to room temperature before serving.)
2.       Place dip in center of platter.  Surround with vegetables and pita triangles.