1 (about 1 1/4 lb.) pkg. fresh turkey breast tenderloins
2 tbsp. vegetable oil
1/2 c. sour cream
1/4 c. orange juice
3 tbsp. fresh lemon juice
2 tbsp. honey
1 tbsp. finely chopped crystallized ginger, if desired
1 sm. cantaloupe, pared and sliced
1/2 med. honeydew melon, pared and sliced
1 pt. strawberries
2 med. kiwifruit, pared and sliced
Seedless green grape clusters
Salt and pepper to taste

Cut turkey into 3/4 inch pieces. Heat oil in 10-inch skillet over medium-high heat until hot. Cook turkey in hot oil until no longer pink; drain and cool. Mix sour cream, orange juice, lemon juice, honey and ginger. Refrigerate until chilled.

Arrange fruit and turkey on large platter. Sprinkle with salt and pepper. Serve with dressing. 4 servings.