Remove the stem from strawberries and slice into about quarter inch slices. Arrange horizontally across the top of the platter.
Next, cut the top and bottom off of each orange and slice the skin off. Turn the orange onto its side and cut into 1/2 inch thick circles. Arrange horizontally on the tray under the strawberries.
Peel and dice the pineapple into 1-inch cubes. Arrange horizontally beneath the row of oranges.
Cut the honey melon in half and scoop out the seeds. Remove the peel and cut into approximately 1-inch cubes. Arrange in a row beneath the pineapple.
Cut the top and bottom off the kiwis. Remove the peel with a knife. Slice the kiwi into circles about a quarter inch wide. Arrange in a row beneath the honey melon.
Distribute the blueberries in a row beneath the kiwi.
Place the grapes in a row beneath the blueberries.
Next, In a medium sized bowl, combine all of the ingredients for the yogurt fruit dip, stirring well.
Serve immediately or store covered in fridge for later use.