Wrap half of orange peel with plastic wrap and refrigerate to use for garnishing orange cream.
Reserve oranges for fruit platter.
In small bowl, with wire whisk or fork, beat cream cheese, confectioners' sugar, milk and orange extract until smooth. Stir in remaining half of the grated orange peel. Cover and refrigerate until ready to serve. Serve with fresh fruit such as strawberries, orange sections, nectarine wedges, seedless grapes, kiwifruit, pineapple, cantaloupe, honeydew and watermelon chunks. In a small bowl, whisk sauce ingredients until fully mixed.