Sri Lanka Mixed Fruit Salad

Combine sugar and water in a small saucepan and bring to a boil over medium-high heat, stirring until the sugar dissolves completely.

Remove the pan from heat and stir in vanilla extract and rum, then set the syrup aside to cool to room temperature.

Peel and slice the mangoes into bite-sized cubes, removing the stone and discarding it.

Peel the papaya, remove the seeds, and cut the flesh into bite-sized chunks.

Peel the pineapple, remove the core, and cut the fruit into bite-sized pieces.

Peel the oranges and separate them into segments, removing any white pith and seeds.

Peel the bananas and slice them into rounds just before combining with other fruits to prevent browning.

Transfer all prepared fruits to a large mixing bowl and pour the cooled syrup over them.

Squeeze the lime juice over the fruit salad and gently toss all ingredients together until evenly coated with the syrup.

Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavours to meld.