Summer Fruit Carpaccio

For the syrup, combine water and sugar in a small saucepan. Bring to a boil over medium heat, stirring until the sugar dissolves. Add the mint sprigs, vanilla bean and seeds. Remove the pan from the heat, cover and let the mixture steep for about 15 minutes.

Remove the vanilla bean, sir in lime juice, and pour syrup into a glass container.

Decoratively arrange the fruit on serving plates, and drizzle with a small amount of the syrup. Cover and chill the fruit for about 2 hours to allow the flavors to marry. Cover and chill remaining syrup separately.

Uncover fruit, drizzle additional syrup over, sprinkle with lime zest, and add mint as a garnish. If desired, you can add a scoop of sorbet in the center of each plate (mango, coconut or lemon would be lovely). Serve immediately.

Recipe adapted from Bon Appetit.