Rockmelon and lychees with citrus syrup

1.Split vanilla bean lengthways; scrape out seeds. Stir pod, seeds, the water, sugar and rinds in small saucepan over medium heat, without boiling, until sugar dissolves; bring to the boil.

2.Boil, uncovered, without stirring, 8 minutes or until syrupy. Cool to room temperature; discard pod.

3.Meanwhile, peel and seed rockmelon; cut into chunks. Peel and stone lychees.

4.Place fruit in large bowl with syrup; toss gently to combine. Refrigerate until cold.