Instructions: For the Light Syrup: Heat the sugar, honey, vanilla bean, lemon juice and water in a saucepan. Bring to a boil for 1 minute and remove from heat. Let the syrup cool. Discard the bean or serve it with the syrup. It is chewy and delicious.

For the Fruit: Hull the strawberries and dice them into 1/2-inch pieces. Set aside. Peel and dice the pineapple into 1/2-inch pieces. Using a sharp paring knife, peel and section the oranges and grapefruit, reserving the juice and removing the white pith and the membranes between the sections. Slice sections in half. Place the pineapple, oranges and grapefruit into a bowl. Add the juice to the syrup, pour it over the fruit and stir slightly. Chill for 30 minutes.

Just before serving, peel and slice the banana into 1/2-inch rounds. Add the strawberries and banana to the bowl of fruit and stir once. Arrange the fruit in individual glass serving bowls. Garnish each serving with the mint and nasturtiums.

This recipe yields 6 servings.

Comments: My sister, who is a pastry chef in Tokyo, gave this recipe to me. She likes to flavor her fruit cocktail with vanilla bean.

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