Rinse the strawberries, pat dry, hull them, and slice in half lengthwise so the cut side faces up.

Peel the mandarins and separate into segments, pulling off any visible white pith.

Cut the pineapple into half inch chunks, trimming away the core.

Rinse the grapes and blueberries and spread them on a towel to dry completely, wet fruit bleeds color into its neighbor.

On a large board, lay the fruit in a curved arc: strawberries, then mandarins, then pineapple, then grapes, then blueberries, then the second grapes or blackberries, so the bands read red through violet.

Beat the cream cheese, marshmallow creme, vanilla, and lemon zest with a hand mixer for about 2 minutes, until no streaks remain and the dip holds a soft peak.

Spoon the dip into a small gold or yellow bowl and set it at one end of the arc.

Cover loosely and chill up to 2 hours if not serving right away, the fruit holds its color better cold than at room temperature.