Prep the fruit so textures are balanced: if you haven't already, finely dice the mixed fruit so each piece is about the same size (roughly 1/4-inch). Uniform pieces let every spoonful include fruit, granola and yogurt together; smaller dice also help the lime juice cling to the fruit and the salsa to hold together.

Season and brighten the salsa: place the diced fruit in a bowl, zest the lime over it (zest releases fragrant oils that give immediate citrus aroma) and squeeze in about 1 tablespoon of lime juice. Add a tiny pinch of salt to elevate the fruit’s natural sweetness. Gently toss and taste — you want the fruit lively, not soggy; the acid should brighten but not overpower.

Warm and toast the granola briefly: heat a small skillet over medium heat and add 1/2 teaspoon oil (or dry-toast if you prefer). Add the 1/3 cup granola and toast, stirring constantly, 2–3 minutes until the coconut flakes just color and the mixture smells toasty and cinnamon becomes aromatic. Toasting blooms the cinnamon and releases nut oils, yielding a deeper toasted flavor and extra crunch. Watch carefully — coconut and seeds can brown quickly.

Cool the granola: transfer toasted granola to a small bowl or plate to stop the cooking and preserve crunch. Leaving it in the hot pan will continue to cook and can make it bitter.

Texturize the coconut yogurt: stir the 1/2 cup unsweetened coconut yogurt in its container for a few seconds to smooth any separation. If you want a silkier mouthfeel, whisk with a fork for 10–15 seconds. The yogurt is the creamy foil to the tart fruit and crunchy granola — smoothness matters for contrast.

Assemble the bowls thoughtfully: divide half the yogurt between two shallow bowls (this creates a creamy base so the fruit sits on top rather than sliding off). Spoon half the fruit salsa over each yogurt bed, using a slotted spoon if the fruit has excess juice so the yogurt doesn’t become runny. Finish with a generous sprinkle of toasted granola and a light pinch of flaky sea salt to amplify flavors.

Garnish and serve immediately: scatter chopped mint or cilantro for fresh herb lift and, if desired, add an extra tiny squeeze of lime on top. Serve right away so the granola stays crunchy; if left too long, it will absorb moisture from the fruit and soften.

Make-ahead note: keep components separate (yogurt in one container, salsa in another, granola in a sealed jar) for up to 24 hours. Assemble at service to preserve texture contrasts.