6 c. assorted cut-up fresh fruit
1/4 c. orange juice
2 tbsp. sugar
2 (7.5 oz.) cans Pillsbury refrigerated buttermilk biscuits
2 tbsp. butter, melted
3/4 c. sugar
5 tsp. grated orange peel
1/4 c. butter, melted
2 - 3 tbsp. powdered sugar, if desired
2 c. whipping cream, whipped, if desired

Heat oven to 375 degrees. Grease 12 cup fluted tube pan or 6 1/2 cup ring mold. In large bowl, combine fruit, orange juice and sugar; toss lightly. Set aside. Separate dough into 20 biscuits. Pour 2 tablespoons butter in bottom of prepared pan. Combine 3/4 cup sugar and grated orange peel. Dip each biscuit in remaining 1/4 cup butter, then in sugar mixture. Place on edge in prepared pan, overlapping edges slightly. Bake at 375 degrees for 25 to 30 minutes or until golden brown. Remove from pan immediately. Cool 10 minutes before serving. Fold powdered sugar into whipped cream. To serve, slice ring; top each slice with fruit and whipped cream. Garnish with fresh mint, if desired. Yields 10 servings.