Remove the cream cheese from its packaging and place the block on a microwave-safe plate or in a microwave-safe bowl. Microwave 15 seconds, flip the block, then microwave another 10–15 seconds, checking to ensure it is softened but not melted.

Transfer the softened cream cheese to the bowl of a stand mixer fitted with the whisk attachment, or to a large mixing bowl if using a hand mixer.

Run a spoon under hot water, dry it thoroughly, and use it to scoop the entire container of marshmallow creme into the bowl with the cream cheese.

Juice 1 clementine (or 1 orange) and add the juice to the bowl. Add 1/16 teaspoon fine sea salt.

Beat the mixture at a steady, moderate speed (do not whip) until completely smooth and creamy, stopping to scrape down the sides and bottom of the bowl as needed.

Cover the dip and refrigerate until thoroughly chilled, about 30 minutes.

Wash all fruit and dry completely—make sure fruit is 100% dry so the dip will adhere.

Arrange the fruit on a large, flat platter in rainbow order (red, orange, yellow, green, blue, purple).

Spoon the chilled dip onto the platter at the bottom of the rainbow to form “clouds.” Use the back of the spoon to add texture to the clouds. Serve promptly.