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