Let’s create this beautiful and refreshing fruit salad:

1. Make the Citrus Sauce:

• In a medium saucepan, combine the fresh orange juice, fresh lemon juice, packed brown sugar, grated orange zest, and grated lemon zest.  
• Place the saucepan over medium-high heat and bring the mixture to a boil, stirring occasionally to dissolve the sugar.
• Once boiling, reduce the heat to medium-low and let the sauce simmer gently, stirring occasionally, for about 5 minutes, or until it has thickened slightly.  
• Remove the saucepan from the heat. Stir in the vanilla extract.
• Set the sauce aside to cool completely to room temperature. You can speed this up by placing the saucepan in an ice bath, stirring occasionally.

2. Prepare and Layer the Fruit:

• While the sauce cools (or after it has cooled), prepare all your fruits: cube the pineapple, hull and slice the strawberries, peel and slice the kiwi, peel and section the oranges (removing membranes if desired), and wash the grapes and blueberries. Slice the bananas last, just before layering, to minimize browning (or toss them with a tiny bit of extra lemon juice if prepping slightly ahead).
• In a large, clear glass bowl (a trifle bowl works beautifully), begin layering the prepared fruit in the following order (or your preferred order for visual appeal):
  • Bottom layer: Cubed fresh pineapple
  • Next layer: Sliced strawberries
  • Next layer: Sliced kiwi fruit
  • Next layer: Sliced bananas
  • Next layer: Sectioned oranges
  • Next layer: Seedless grapes
  • Top layer: Fresh blueberries

3. Add Sauce and Chill:

• Once the citrus sauce has cooled completely, gently and evenly pour it over the layered fruit in the bowl.
• Cover the bowl tightly with plastic wrap.
• Refrigerate for at least 3 to 4 hours before serving. This chilling time is crucial for the flavors to meld and the fruit to marinate slightly in the sauce.

4. Serve:

• Serve the Perfect Summer Fruit Salad chilled, directly from the bowl.

The layering makes for a stunning presentation