Asian Fruit Salad

• 4 cups water
• 3/4 cup palm sugar grated, or packed brown sugar
• 1 vanilla bean
• 1 piece fresh ginger finely chopped
• 3 whole star anise
• 1 tablespoon lime zest finely grated
• 1/3 cup lime juice
• 1/3 cup fresh mint coarsely chopped
• 2 mangoes large, peeled and coarsely chopped
• 3 star fruit thinly sliced
• 2 oranges segmented large
• 1 pineapple large, coarsely chopped
• 1 papaya medium, coarsely chopped
• 1/2 cup passionfruit pulp, from about about 6 medium passionfruit
• 12 rambutans, halved
• 12 lychees halved

1. In medium saucepan over high heat, stir water and sugar until sugar dissolves; bring to a boil. Reduce heat; simmer without stirring, uncovered, 5 mins.
2. Split vanilla bean in half lengthways; scrape seeds into pan. Add pod, ginger, and star anise; simmer, uncovered, about 10 mins or until syrup thickens. Discard pod; cool to room temperature. Stir in zest, juice, and mint.
3. In large bowl, combine remaining ingredients. Pour syrup over fruit; stir gently to combine. Refrigerate fruit salad, covered, until cold.

water, palm sugar, vanilla bean, ginger, star anise, lime zest, lime juice, mangoes, oranges, pineapple, papaya, passionfruit pulp, rambutans

Taken from www.yummly.com/recipe/Asian-Fruit-Salad-1399948 (may not work)