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1
Put the water in a kettle and start heating.
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2
Split the vanilla bean, if it is to be used, in half lengthwise.
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3
Add this to the kettle.
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4
Add the lemon and orange peels, mint sprigs and sugar.
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5
Bring to the boil and remove from the heat.
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6
Cover closely and let the syrup stand until cool.
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7
If vanilla bean is not used, add vanilla extract.Chill thoroughly.
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8
Peel the mango and cut the flesh from the pit.
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9
Cut the flesh into thin strips.
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10
Cut the flesh from each orange section, carefully cutting between the membranes, and discard any seeds.
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11
Keep the fruit in separate piles.
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12
Peel the pineapple and cut away any eyes that may remain.
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13
Cut the flesh into small pieces.
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14
Cut the strawberries into thin slices.
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15
Cut the plum in half and cut away and discard the pit.
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16
Cut the flesh into thin slices.
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17
Cut the peach in half and discard the pit.
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18
Cut the peach flesh into half-inch cubes.
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19
Peel the kiwi fruit and cut it lengthwise in half.
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20
Cut each half into thin slices.
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21
Combine the pineapple, peach, blueberries, raspberries and blackberries in a bowl and strain the syrup over all.
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22
Garnish the top of the ''soup'' with the strawberry, plum, orange, mango and kiwi pieces arranged symmetrically and slightly overlapping in concentric circles.
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23
Sprinkle minced mint over all.
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24
As a final garnish, place one raspberry in dead center.
