Any combination of fresh fruit will work for this salad. The syrup can be made ahead and stored in the refrigerator until ready to use.
Oxmoor House JANUARY 2005
Combine first 6 ingredients in a small saucepan. Bring to a boil over medium heat; cook 5 minutes or until reduced to 1/2 cup, whisking constantly. Remove from heat; cool. Stir in lime and orange rinds.
Combine pineapple and next 3 ingredients in a large bowl. Pour syrup over fruit; toss gently to coat. Cover and chill at least 1 hour.
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