For the lemon yogurt topping, whisk together the yogurt, lemon curd, honey, and vanilla and set aside at room temperature.
For the fruit salad, carefully toss together the strawberries, raspberries, blueberries, sugar, and limoncello. Allow them to stand at room temperature for about 5 minutes to let the berries macerate with the sugar and liqueur. Gently fold the banana into the mixture.
Serve bowls of fruit with a dollop of lemon yogurt on top. Top with a sprig of fresh mint.
"Barefoot Contessa Back to Basics" by Ina Garten © Clarkson Potter 2008. Provided courtesy of Ina Garten. All rights reserved.