To make Cardamom Yogurt: Place yogurt in strainer lined with coffee filter or clean kitchen towel; leave to drain for about 3 hours. Discard liquid. Stir in honey, cardamom and cinnamon. Refrigerate.
To make Tempura Batter: Stir tempura batter mix into water until smooth; do not over mix. Keep cold.
For each serving, to order: Dip 1 piece pineapple, 1 piece banana and 1 piece apple into tempura batter, then into panko. Deep-fry in hot (360°F) oil for 2 to 3 minutes or until golden brown. Drain on paper towels. Place 2 tablespoons Cardamom Yogurt in center of plate; arrange fritters on top. Drizzle 1 1/2 teaspoons Mint Syrup around fritters.