For the lemon yogurt topping, whisk together the greek yogurt, lemon curd, honey and vanilla. Set aside at room temperature.
For the fruit salad, carefully toss together the strawberries, raspberries, blueberries, sugar & limoncello. Allow them to stand at room temperature for about 5 min. 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 each with a sprig of fresh mint.