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Peel the ripe fruit, if need be, then trim off any inedible parts (stems, pips and blemishes). Cut the remaining fruit into 2cm dice, then lay it all out on a tray with some space between the pieces. Put in the freezer until frozen, then transfer to a container, seal and store in the freezer until needed.
To make the sorbet, blend about 300g frozen fruit with 150ml yoghurt (or milk or a plant-based alternative) until smooth; add extra liquid, if need be, and blend until the mix is thick, creamy and like a soft-serve in texture. You may need to stop the blender every now and then and stir to make sure all the fruit gets processed.
Serve immediately, or freeze for up to two hours, stirring with a fork every 30 minutes to maintain that smooth texture. Enjoy just as it is, or top with your choice of store cupboard ingredients such as grated dark chocolate, coconut shavings, nut butters, seeds and more.