MethodLayer fruits in a large serving bowl.
Place vanilla bean/essence, sugar, lemon zest, rosewater essence and 1 1/2 cups water in a saucepan and bring to the boil. Reduce heat and simmer for 15 minutes or until slightly thickened. Allow to cool, strain.
Pour syrup over fruits and sprinkle with pistachios. Serve with yogurt, if desired.