INGREDIENTS FOR FRUIT SALAD

 1/2 cup sugar
 1 1 -inch piece ginger, peeled and thinly sliced
 1 vanilla bean, split lengthwise and seeds scraped  out
 1 lemon
 5 large navel or blood oranges
 2 mangoes, peeled and diced
 2 firm bananas, peeled and diced
 5 kiwis, peeled and diced
 12 kumquats, very thinly sliced crosswise, seeds  removed
 1 cup pomegranate seeds (from 1 pomegranate)

Directions

Combine the sugar, 2 cups water, the ginger and vanilla seeds and pod in a saucepan. Use a 

vegetable peeler to remove wide strips of zest from the lemon and 1 orange, add to the 

saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer 5 minutes.

Refrigerate until cold. Meanwhile, peel the remaining oranges with a paring knife, cutting along 

the natural curve of the fruit. Hold an orange over a large bowl and cut along both sides of each 

membrane to free the  segments, letting them fall into the bowl. Squeeze each empty

 membrane to release the juices. Repeat with the remaining oranges. Add the mangoes

, bananas, kiwis, kumquats and pomegranate seeds and gently toss. Pour the syrup over the 

fruit and chill overnight. Before serving, remove the citrus zest, ginger and vanilla pod. Spoon 

the fruit and syrup into bowls. To remove pomegranate seeds, cut the fruit into quarters, then

 break apart in a bowl of water. Skim off the pith that floats to the top and drain the seeds.