Place the wooden skewers into a pan of water so they are submerged. Soak for 10 minutes. (This prevents them from catching on fire.) Preheat your grill to medium heat.
While the skewers soak, cut the fruit into 1-inch pieces and cut the nectarines into slices.
Skewers the bananas and strawberries together, alternating fruits. Then skewer the watermelon, cantaloupe, pineapple, and nectarines on the other skewers, alternating fruits.
Spray the kabobs with a little olive oil or non-stick cooking spray. Place on the hot grill and cook until heated through and grill marks form. Remove from the grill and place on a platter.
Brown Sugar Dip
In a medium bowl, mix together the sour cream, brown sugar, and vanilla until the sugar has dissolved.
Refrigerate until ready to serve with your fruit for dipping. (I like to make the dip ahead of time so the flavors can marry together.)