Instructions: Cut pinapple in quarters, lengthwise. Remove core; slice pinapple from shell and cut in cubes. Refrigerate empty shell to chill until serving time. Toss 1 cup of cubed pinapple with mango and papaya. Chill. To serve,
put 1/3 cup yogurt on each pinapple shell and cover with mixed fruit.

Top
with layer of remaining yogurt, which has been sweetened with honey and cover with sliced strawberries. Garnish each serving with whole strawberry and a sprig of fresh mint.

Makes 4 generous servings.

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