Make the Champagne Vanilla Bean Syrup: In a medium saucepan, combine sugar, water, and the scraped seeds plus pod of the vanilla bean. Bring to a gentle boil over medium heat, stirring until the sugar dissolves completely. Let it simmer for 3-4 minutes until slightly thickened. Remove from heat and stir in the champagne and lemon juice. Set aside to cool completely, then remove the vanilla bean pod.

Prep the Fruit: While syrup cools, wash and dry all fruit. Hull strawberries and quarter them. Peel and slice kiwi thinly. Dice mango and segment oranges carefully to avoid pith. Halve grapes and keep blueberries whole. Toss all fruit gently in a large bowl.

Combine and Chill: Once syrup is cool, pour it evenly over the fruit. Toss gently to coat, ensuring every piece has a touch of the champagne vanilla goodness. Cover the bowl and refrigerate for at least 30 minutes to let flavors meld and the fruit soak up the syrup.

Serve: Give the salad a gentle stir before serving. Serve chilled but not ice-cold; remove from the fridge about 10 minutes before eating to let flavors soften.