Step 1Place the lemon and orange zests, wine, cinnamon stick, sugar, vanilla bean and ginger in a small saucepan and bring to a boil. Reduce the heat to medium and cook until the liquid is reduced by half, 10 minutes. Remove the syrup from the heat. Discard the cinnamon stick and strain the syrup to remove the zest. Let the syrup cool.
Step 2This is a zesty syrup that tastes delicious even on its own. Add the syrup at serving time so you can enjoy the natural color of the fruit before the red syrup makes them blush.
Step 1Using a sharp paring knife, peel and section the oranges, reserving the juice, removing the white pith and the membranes between the sections. Cut the sections in half and place in a large bowl. Add the juice to the syrup.
Step 2Hull and dice the strawberries into 1/2-inch pieces and add them to the bowl.
Step 3Peel and dice the pineapple into 1/2-inch or 3/4-inch pieces and add them to the bowl.
Step 4Chill the fruit for 30 minutes.
Step 5Divide the fruit among serving bowls and pour the syrup over the fruit at serving time. Garnish the fruit with the mint.