Instructions: Combine vanilla bean, ginger, star anise, cinnamon stick (or cinnamon, if using), sugar, water and orange juice in a 4-quart pot with a tight-fitting lid. Bring mixture to a slow simmer over medium-low heat. Cover pot and simmer mixture 5 minutes. Remove from heat and let stand 1 hour.

Remove and reserve vanilla bean. Strain syrup through a fine sieve into a large bowl; discard ginger, star anise and cinnamon stick. Scrape the seeds from each half of the vanilla bean and stir into the strained syrup. (Do not discard vanilla bean. Place dry bean in sugar to make vanilla sugar.)

Stir mango, kiwis, berries, and pineapple into syrup and refrigerate 2 hours. (Can be made ahead. Cover and refrigerate up to 4 hours.)

Divide soup among six chilled serving bowls. Garnish with mint, if desired.

This recipe yields 6 servings.

Comments: This soup is delicate and intriguing because the fruits are served in a light syrup scented with exotic spices. You make this soup with unusual tropical fruits to keep the conversation going with people guessing whats what, but use whatever fruits you have available.

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