To make Mint Syrup: In saucepan, bring 2 quarts water to a boil; drop in mint and blanch for 5 seconds. Remove with skimmer or slotted spoon and place in ice water to cool. Drain and squeeze dry. In small saucepan over medium heat, simmer sugar and 1/2 cup water until syrup is clear. Remove from heat; cool. In blender, purée mint and sugar syrup for 1 minute. Let sit 10 minutes; strain through fine strainer. Refrigerate.
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.