Citrus salad with rosewater caramel

Top and tail all the fruit, then hold each piece, one of the cut sides down, on a flat surface and use a sharp knife to slice away the peel and pith (or kiwi skin).

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Turn each piece on its side and cut into thin (just under 5mm) slices. Arrange the fruit slices on a large, flat serving platter.

To make the rosewater syrup, put 75ml warm water in a small saucepan with the sugar and cinnamon stick and set over a very low heat.