Starting at the stem opened of the fruit cut through to the pit, the run the knife around the fruit with the blade against the pit and finish where you started.

Holding both “halves” of the fruit twist in opposite directions, until they separate and pull apart.

Using a small sharp knife prise the pit from the fruit, for some stubborn pits you may need to cut around the pit to dislodge it.

For extremely stubborn pits just slice around the pit in sections until you are able to wiggle the pit free.

Apricots are much easier, all you have to do is cut around the pit (as above) then gently pull apart and remove the pit.

For cherries, I like to use a cherry pitter, but you can also cut the cherry, prise it apart and remove the pit or use chopsticks by pushing the narrow end of a chopstick into the stem hole and then push the pit from the cherry.

Then slice them all into wedges apart from the cherries which you can slice in half.

Place all the sliced stone fruit in a large mixing bowl, pour over the vanilla bean syrup, and mix well to combine. Chill until you are ready to serve then arrange in a salad bowl.