Prep the fruit and add to your serving bowl:

Wash the starfruit (carambola) and thinly slice crosswise. Remove seeds from each slice. You eat the rind, which is a little tart but adds texture.

Use a paring knife to remove all the bright pink rind from the dragon fruit. Slice the white speckled interior crosswise.

Use a paring knife to remove the hairy outer shells from each rambutan. Slice in half lengthwise, stopping at the center pit. Gently pop the white flesh off the center pit, as if you are unmolding it. The center pit looks like a large almond. It will leave a thin coating of skin attached to the rambutan flesh, which is fine.

Peel and slice the red bananas and toss with a little of the lime juice to prevent browning.

Use tongs to handle the prickly pears, and hold each over an open flame to burn off any of the tiny spines called glochids. Peel each prickly pear and juice them (methods listed from easiest to most work):

Run through a juicer.

Run through a food mill.

Pulse a few times in a food processor or blender, then press the flesh through a mesh strainer with a spoon.

Whisk the rest of the lime juice with the yogurt, then whisk in just enough juice to your taste. Too much and it will be overly sweet. The lime juice and tang from the yogurt should balance out the sweetness of the prickly pear. Use extra prickly pear juice to sweeten kale smoothies or juiced greens.

Serve with the sauce on the side, or all tossed together.