1 c. fresh seedless grapes, halved
1 c. fresh whole blueberries
1 c. fresh strawberries, halved
1 c. fresh peaches, cut into bite sized pieces
1 c. firmly packed brown sugar
2 c. sour cream

In shallow 9x12 glass dish, combine fruit and mix. Sprinkle brown sugar over fruit-top with sour cream. Cover with plastic wrap and refrigerate 3-4 hours or overnight. To serve, gently stir the fruit and spoon into sherbet glasses.

TIP: May add kiwi, fresh raspberries, pitted bing cherries, etc. But fresh peaches, fresh grapes and fresh blueberries are a necessity! Do not use frozen or canned fruit.