1 Cut melons in half crosswise and scoop out seeds with a spoon.
2 Cut a thin slice from the underside of each melon half so they can stand upright.
3 Rinse mint, shake dry, pluck off leaves and chop finely.
4 Toast almonds in a non-stick pan over medium heat until golden brown and let cool.
5 Rinse pears, peel, quarter, core and cut into thin slices.
6 Cut peel from orange, removing all of the white pith.
7 Cut out fruit slices between the separating membranes, collecting the juice in a bowl.
8 Add yogurt, pear juice and cardamom to the orange juice and whisk until smooth. Mix in mint, orange segments and pear slices.
9 Fill melon halves with yogurt mixture, sprinkle with sliced almonds and serve.