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 one third 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. Recipe by Diane Morrissey. Converted to MM by Donna Webster Donna@webster.demon.co.uk Submitted By DONNA@WEBSTER.DEMON.CO.UK On TUE, 31 OCT 1995 151630 GMT