In food processor or blender, pulse together 2 cups fruit and honey until coarsely chopped. Add yogurt and extracts; pulse until desired consistency. Stir in mascarpone. Serve with additional sliced fruit for dipping. Store leftover dip in airtight container up to 3 days in refrigerator.
Variation: For winter fruit dip, prepare as above using seasonal fruits, such as tangerines and dried cherries, apples with cinnamon, or oranges and grapefruit. Increase honey to taste.