1/2+ vegetable oil, optional
1 (6 oz.) pkg. orange gelatin
1/3 c. sugar
1 tsp. finely shredded orange peel
2 1/4 c. orange juice, divided
2 c. buttermilk
1 (8 oz.) can crushed pineapple, drained
1 c. peaches, peeled and chopped (about 2 med.)
1 c. fresh (or thawed, frozen) unsweetened blueberries
1 (8 oz.) carton dairy sour cream

Wipe large gelatin mold or 10 individual molds with vegetable oil, if desired. In a medium saucepan combine gelatin and sugar. Stir in orange peel and 2 cups orange juice. Cook and stir until gelatin is dissolved 3-4 minutes. Cool.

Stir in buttermilk. Chill until partially set. Fold in fruit; spoon into mold(s). Chill for 6 hours or until firm.

In medium mixing bowl, combine sour cream and remaining orange juice. Chill. Remove salad from mold; serve with sour cream mixture. Makes 10 servings.