Exotic Fruit Salad

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1 tablespoon poppy seed

1 large mango, peeled, cut into 3/4-inch cubes (about 2 cups)

1 medium papaya, skin and seeds removed, cut into 3/4-inch cubes (about 2 cups)

1 medium pineapple, skin, hard eyes, and central core removed, cut into 3/4-inch cubes (about 4 cups)

Flaked coconut or chopped nuts, for garnish

1 (11-ounce can) mandarin oranges, undrained

1/2 cup flat Champagne

1/4 cup sour cream

2 tablespoons honey