1.In a small bowl, combine yoghurt and honey.
2.Just before serving, combine the remaining ingredients in a large bowl; serve with honey yoghurt.
You need only small quantities of pineapple and rockmelon, so buy the smallest fruit you can find. Two passionfruit will supply the right amount of pulp. Honey yoghurt can be made a day ahead; store, covered, in the refrigerator.Note