Summer Fruit Salad In A Marinade (Soupe De Fruits D'ete)

1. 1

   Put the water in a kettle and start heating.

2. 2

   Split the vanilla bean, if it is to be used, in half lengthwise.

3. 3

   Add this to the kettle.

4. 4

   Add the lemon and orange peels, mint sprigs and sugar.

5. 5

   Bring to the boil and remove from the heat.

6. 6

   Cover closely and let the syrup stand until cool.

7. 7

   If vanilla bean is not used, add vanilla extract.Chill thoroughly.

8. 8

   Peel the mango and cut the flesh from the pit.

9. 9

   Cut the flesh into thin strips.

10. 10

    Cut the flesh from each orange section, carefully cutting between the membranes, and discard any seeds.

11. 11

    Keep the fruit in separate piles.

12. 12

    Peel the pineapple and cut away any eyes that may remain.

13. 13

    Cut the flesh into small pieces.

14. 14

    Cut the strawberries into thin slices.

15. 15

    Cut the plum in half and cut away and discard the pit.

16. 16

    Cut the flesh into thin slices.

17. 17

    Cut the peach in half and discard the pit.

18. 18

    Cut the peach flesh into half-inch cubes.

19. 19

    Peel the kiwi fruit and cut it lengthwise in half.

20. 20

    Cut each half into thin slices.

21. 21

    Combine the pineapple, peach, blueberries, raspberries and blackberries in a bowl and strain the syrup over all.

22. 22

    Garnish the top of the ''soup'' with the strawberry, plum, orange, mango and kiwi pieces arranged symmetrically and slightly overlapping in concentric circles.

23. 23

    Sprinkle minced mint over all.

24. 24

    As a final garnish, place one raspberry in dead center.

* Per serving · 4 servings · Values may vary.