Combine yogurt and honey in small bowl. Place the jicama, fruit and apple juice in a second bowl and toss combine. Divide the jicama among 4, 1-cup serving cups. Cover and keep the yogurt and jicama and fruit salad refrigerated until ready to serve (see Note).
When ready to serve, divide and top the jicama and fruit salad with the sweetened yogurt.
Note: The jicama was cut into small, 1/4- to 1/2-inch cubes. If packing this for a school or work lunch, divide and pack the yogurt separately in small containers.