In a small saucepan, bring water, sugar, and lemon peel to a light simmer until sugar has melted into the water completely.
Remove from heat and stir in vanilla.
Pour into a separate container and refrigerate to cool.
Cut up and prepare the fruit.
After 30 minutes, the syrup should be cool enough to work with. Drizzle over individual bowls of fruit and serve immediately OR pour syrup over a large bowl of fruit, stir to coat, cover and refrigerate until you're ready to serve.
Top with springs of mint leaves.
Nutritional Information is for the fruit salad dressing. This will overall vary depending on what fruit you use and how much of it you add.