In medium bowl, combine almond butter, honey, cream, lemon juice and zest; mix well. Fold in mascarpone, stirring gently until thoroughly blended. Cover and refrigerate until ready to serve.
Thread cheese curds and fresh fruit onto 12 skewers; serve with dip.
*You may substitute peanut butter for almond butter.
**Approximately 4 tablespoons juice and 1 teaspoon zest.