Categories: Desserts, Fruits/nuts 
      Yield: 4 servings 
  
      2 tb Plus 2 teaspoons sugar 
    1/2    Vanilla bean, split 
      3    Coriander seeds 
      1    Whole clove 
    1/4 ts Five-spice powder 
           Zest of 1 lime 
           Zest of 1/2 lemon 
    1/2 ts Chopped fresh ginger 
      1    Sprig of fresh mint (OPT) 
      1 tb Fresh lime juice 
      1    Pineapple 
      1    Mango 
      2    Large kiwis 
      2    Passion fruits 
  
  And ideal fruit salad or dessert for Winter, because the tropical fruits 
  are available year-round and ripen naturally.  The riper and more fragrant 
  the fruit, the better the salad. 
   
  In a small saucepan, combine 1 1/2 cups water with the sugar, vanilla 
  bean, coriander seeds, clove, five-spice powder, lime and lemon zests, 
  ginger, and mint, if using.  Simmer over moderate heat for 10 minutes. 
  Set aside to cook.  Then stir in the lime juice.  (The syrup can be made 
  up and refrigerated for up to a week before serving the salad.) 
   
  Slice off the top and the rind from the pineapple; quarter it lengthwise. 
  Reserve 3 of the quarters for another use.  Slice 1 of the quarters 
  crosswise 1/8-inch thick.  Using a sharp paring knife, peel the mango and 
  slice lengthwise, parallel to the pit on both sides, into disks 1/8-inch 
  thick.  Slice each mango disk in half lengthwise.  Peel the kiwis and 
  halve lengthwise.  Cut each half lengthwise into thin wedges. 
   
  Divide the fruit evenly and arrange in each of 4 shallow soup bowls, 
  overlapping the slices to form a decorative pattern.  Strain the reserved 
  syrup and divide equally among the 4 servings.  Cover with plastic wrap 
  and refirgerate for at least 1 or up to 4 hours.  Just before serving, 
  halve the passion fruits crosswise.  Using a teaspoon, scoop the pulk out 
  of each half onto the fruit in each bowl. 
   
  Nutritional information per serving: 147 calories; 1.2 G Protein; .7 G 
  fat; 37.0 G Carbohydrate.