Asian Fruit Salad - cooking recipe

Ingredients

4 cups water
3/4 cup grated palm sugar or packed brown sugar
1 None vanilla bean
1 None (1-inch) piece fresh ginger, finely chopped
3 whole star anise
1 tbsp finely grated lime zest
1/3 cup lime juice
1/3 cup fresh mint, coarsely chopped
2 large mangoes, peeled and coarsely chopped
3 None star fruit, thinly sliced
2 large oranges, segmented
1 large pineapple, coarsely chopped
1 medium papaya, coarsely chopped
1/2 cup passionfruit pulp (from about about 6 medium passionfruit)
12 None rambutans, halved
12 None lychees, halved

Preparation

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.
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.
In large bowl, combine remaining ingredients. Pour syrup over fruit; stir gently to combine. Refrigerate fruit salad, covered, until cold.