1. In a small mixing bowl, whisk together the fruit dip, raspberry syrup, and lime zest. Divide the sauce among lidded plastic food containers. Set aside.
2. Divide the kiwis, strawberries, raspberries, grapes, and pineapple among the containers. Cover and refrigerate until needed.
3. When ready to eat, stir the sauce from the bottom of the container to coat the fruit.
4. This salad is best eaten the day it is prepared.
Source: Hannaford fresh Magazine, September - October 2006