In a medium saucepan, combine granulated sugar, water, and vanilla bean. Bring to a gentle boil, stirring until sugar dissolves; simmer for 3-4 minutes. Remove from heat, stir in champagne and lemon juice, then cool.

While syrup cools, wash and dry fruits. Hull strawberries, slice kiwi, dice mango, segment oranges, halve grapes, and keep blueberries whole. Arrange beautifully in a large bowl.

Once syrup has cooled, pour it over fruits, gently toss to coat, cover with plastic wrap, and refrigerate for at least 30 minutes.

Before serving, let salad sit at room temperature for 10 minutes, give a gentle stir, and transfer to serving bowl or cups.