In a medium bowl, combine 2 cups plain Greek yoghurt, 2 tablespoons honey and 1 teaspoon vanilla extract. Stir until smooth and honey is fully incorporated. Taste and adjust sweetness: add up to 1 more tablespoon honey if you prefer sweeter yoghurt.

Prepare the fruit

Wash the strawberries and blueberries. Hull and quarter the strawberries so pieces are bite-sized. Peel and slice the banana into 1/4-inch rounds. Peel and slice the kiwi into thin rounds or half-moons. If using, toss the sliced banana and strawberries lightly with 1 teaspoon fresh lemon juice to prevent browning and brighten flavor.

Build serving bowls

Divide the yoghurt evenly among 4 serving bowls or jars (approximately 1/2 cup yoghurt mixture per serving). Spoon the prepared fruit over the yoghurt, distributing strawberries, blueberries, banana and kiwi so each bowl has a mix.

Add crunch and garnish

Top each bowl with about 1/4 cup toasted granola or muesli for crunch (adjust to taste). Sprinkle 1/4 tablespoon toasted chopped almonds or walnuts over each serving if using. Garnish each bowl with a fresh mint leaf.

Serve

Serve immediately for best texture. If preparing ahead, keep yoghurt and granola separate; assemble fruit over yoghurt up to 2 hours before serving and add granola just before eating to preserve crunch.