Place yogurt in a colander lined with cheesecloth and set over a bowl and drain overnight. Remove yogurt from cheesecloth and place in a food processor. Process at high speed until a thick, souplike consistency is achieved. Transfer to a bowl, cover, and refrigerate.
In a small sauté pan, toast nuts with corn syrup, brown sugar, and 1 teaspoon water, until the nuts are glazed with syrup. When cool, chop coarsely.
In a bowl, gentle toss fruit of choice with oil and season with salt and pepper, until the fruit is coated. Thread the fruit onto skewers.
Set the fruit skewers on a hot grill, and cook until the fruit just starts to char. Transfer to a plate to cool.
Scatter 1 tablespoon toasted nuts onto each plate, arrange skewers on top, and drizzle with yogurt and honey. Sprinkle with a few drops of lemon or balsamic vinegar and garnish with mint.