In a small saucepan of boiling water, blanch the kumquats for 5 minutes. Drain, discard the water and place the kumquats back in the pan.
Split the vanilla bean in half. With the tip of a knife, scrape the seeds and place the seeds and pod into the saucepan.
Add the water, sugar, allspice, cinnamon and bring to a boil. Simmer over medium heat for 5 minutes, then pour the syrup into a bowl. Let cool and refrigerate for 1 hour. Add the orange and lime juice. Remove the spices.
Pour the syrup over the fruit salad and refrigerate until serving.
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