¼ cup caster sugar
¼ cup water
2 sprigs mint, plus extra leaves, to garnish
1 vanilla bean
¼ seedless watermelon
125g punnet raspberries
½ x 250g punnet strawberries, hulled, thickly sliced into rounds
10 cherries, halved, stoned
2 store-bought mini pavlova nests
To make the dressing, put caster sugar, water and mint sprigs in a small saucepan. Split vanilla bean, remove the seeds. Put seeds and bean into saucepan. Heat over a medium heat. Cook, stirring, until sugar has dissolved. Bring to a simmer and cook for 2 minutes or until thickened slightly. Set aside to cool to room temperature. Mixture will thicken on standing.
Remove rind from watermelon and slice the flesh into thin elongated wedges.
Stack the watermelon, raspberries and strawberries and cherries on 4 serving plates. Crumble pavlova nests over the top, scatter with mint leaves and drizzle with syrup. Serve.