- In a small saucepan of boiling water, blanch the kumquats for 5 minutes. Drain, discard the water and place the kumquats back in the pan.
- Split the vanilla bean in half. With the tip of a knife, scrape the seeds and place the seeds and pod into the saucepan.
- Add the water, sugar, allspice, cinnamon and bring to a boil. Simmer over medium heat for 5 minutes, then pour the syrup into a bowl. Let cool and refrigerate for 1 hour. Add the orange and lime juice. Remove the spices.
- Pour the syrup over the fruit salad and refrigerate until serving.
Kumquats are small citrus fruit as big as your thumb. If you can’t find them, use half an orange, thinly sliced.
Place the allspice berries in a tea ball or cheesecloth. They are then easier to remove.
For a Tropical Fruit Salad of your own, do not hesitate to make this recipe with your favorite fruit: with this syrup, it will be delicious.