Put the guava juice and apricots in a small bowl, and cover. Microwave until the apricots are tender and the juice reduces to a lighter syrup, 1 to 2 minutes. Let cool to room temperature, stirring occasionally to help cool faster.
Put the yogurt in a cereal bowl. Spoon the apricot-guava compote into the center. Arrange the grapefruit, mandarin oranges, cereal and pistachios in neat piles or rows around the compote. Then take a photo!
Orange juice is a great substitute for guava in this recipe, but the total nutrition of the breakfast bowl will alter slightly: Carbohydrates: 56 g, Fiber: 6 g, Sugar: 42 g.
From Food Network Kitchen