Peel and segment the grapefruit over a bowl and reserve any juices that drip from them.
Heat a frying pan and add
When the grapes are cool, add the grapefruit segments, raspberries and remaining oil, and gently toss.
Mix the mint into the yoghurt.
Spoon the fruit salad into 4 small bowls and dollop the minted yoghurt on top.
© 2005 Peter Gordon. All rights reserved.