1 pineapple, peeled and chopped
2 mango, peeled and chopped
1 papaya, peeled and chopped
1 head savoy cabbage, thinly sliced
1 medium jicama, cut into matchsticks
2 endive, thinly sliced
1 each red bell super pepper, thinly sliced
1 small red onion, thinly sliced
¼ cup thai basil, thinly sliced
1 qt. yogurt
1 cup orange juice
¼ cup lime juice
1 Tbs. jalapeño pepper, seeds and veins discarded, diced
2 ½ Tbs. honey
2 star anise
3 Tbs. crystalized ginger, chopped salt

Put orange juice, star anise and ginger in a small sauce pot. Simmer for 15 minutes. Let cool. Discard star anise. In a bowl, mix together yogurt, orange and lime juice, jalapeño, honey and a pinch of salt. In another bowl, mix together cabbage, jicama, endive, onion, bell pepper and thai basil. Lightly coat with dressing. Add salt to taste. Arrange on plates. In a bowl, combine fruit and enough dressing to lightly coat. Mix. Spoon on top of cabbage. Serve