For the fruit salad: Combine the raspberries, kumquats, oranges, pomelo, lychees and pineapple in a medium serving bowl. Chill, covered, in the fridge.
For the spiced syrup: In a small saute pan over medium heat, combine the Mandarin juice, maple syrup, cloves, star anise and cinnamon sticks. Remove from the heat and leave to cool and let the flavors infuse.
Just before serving, drizzle the cooled syrup over the fruit salad. Toss to combine and serve immediately.
Recipe courtesy Ching-He Huang for Cooking Channel, 2012