1 cup fresh whole blueberries

1 cup fresh strawberries, halved

1 cup fresh peaches, cut in bite-sized pieces

1 cup firmly packed brown sugar

2 cups dairy sour cream

In shallow 9-by-12-inch glass dish, combine all fruit and mix well. Sprinkle brown sugar over the fruit. Top with sour cream. Cover with plastic wrap; refrigerate 3 to 4 hours or overnight. The sour cream will seep through the brown sugar to the fruit.

To serve, gently stir the fruit; spoon into sherbet glasses.

TIP: Any combination of fruits may be used: fresh plums, kiwi, raspberries, pitted bing cherries, etc. However, FRESH peaches, FRESH grapes and FRESH blueberries are a necessity. Frozen or canned fruits are NOT recommended.