In a mini food processor, blend the sugar, orange zest, and salt until smooth.

Add the softened cream cheese, blend until smooth and well combined. Add the champagne / sparking juice, blend once more until smooth. Set aside.

Add champagne cream cheese mixture to the bowl, fold until well combined.

Cover and chill until use.

Wash and hull the strawberries, if needed.

Cut the cantaloupe in half. Use a spoon to scoop out the seeds and pulp from each melon half, discard. Cut into wedges. Cut the rind off the wedges, then cut the fruit into 1" chunks.

Using a sharp knife, cut the top and bottom off the pineapple, then cut the rind / skin off. Cut into strips or slices, then into chunks.

Using a paring knife, cut the skin off the kiwi fruit, then cut into thick slices. You can cut each slice in half, if you prefer.

Pick through the blackberries and blueberries, discarding any mushy or overly blemished berries.

Thread the cut fruit pieces onto bamboo skewers in rainbow order, and serve with the mimosa cheesecake dip.