California Avocado Fruit Boats

Wash and hull the strawberries, then slice them in half. Rinse the seedless grapes and pat both fruits dry with a paper towel.

In a mixing bowl, combine the sour cream, sugar, freshly squeezed lemon juice, a pinch of salt, and freshly grated ginger. Whisk together until smooth and well blended.

Gently fold the prepared strawberries and seedless grapes into the sour cream dressing until the fruit is evenly coated.

Halve the avocados lengthwise and remove the pits. Use a spoon to slightly enlarge the pit cavity to create more room for the filling.

Brush the exposed avocado flesh lightly with additional lemon juice to prevent browning and to add a subtle citrus note.

Spoon the dressed fruit mixture generously into each avocado half, mounding it slightly above the cavity.

Arrange the filled avocado boats on a serving platter and refrigerate until ready to serve, keeping them chilled for optimal freshness.

Serve the avocado fruit boats cold, optionally garnishing with a light dusting of sugar or a sprig of fresh mint for presentation.