Scrape any pith (the white part) off the zest strips and discard. Combine the orange and lemon zest, vanilla bean, mint, orange juice, and water in a saucepan. Bring to a boil. Turn to low and let simmer for 15 minutes or until you have 1/2 cup of liquid. Remove from the heat and let stand for at least 2 hours. Strain.
Step 2
Stir the fruit into the syrup and refrigerate for an hour. Garnish with a mint sprig.
Notes
You can eat this salad as is or use it as a topping for granola, yogurt, or smoothie bowls. You could enjoy it with ice cream or serve it with grilled chicken or fish.