1/2 cup each fresh peach, apricot, plum and nectarine wedges
1/2 cup thickly sliced ripe banana
1/2 cup cubed fresh pineapple
1/2 cup cubed peeled mango
For sauce, in a small bowl, combine the yogurt, mint and ginger; cover and refrigerate for 30 minutes.
For glaze, in a small saucepan, combine the brown sugar, lime juice and cinnamon. Cook and stir over medium heat until sugar is dissolved. Remove from the heat.
On eight metal or soaked wooden skewers, alternately thread the fruit; brush with half of the glaze. Grill, uncovered, over medium-low heat for 12-16 minutes or until lightly browned, turning occasionally and basting frequently with remaining glaze. Serve warm with yogurt sauce.