Peel and cut you mango, pineapple and papaya into large chunks.
Quarter your figs and kiwi and place them all in an ovenproof dish.
Now mix the rum, brown sugar and lime juice together and pour over the fruit.
Marinade for 20 minutes and place under the grill for 3-5 minutes to caramelise.
Meanwhile mix the caster sugar, cinnamon and yoghurt together an place in a bowl to dip the fruit.
Take the fruit out of the oven and place on a serving plate.
