For the passionfruit syrup, combine the sugar and water in a small saucepan. Bring to the boil over medium heat, stirring until the sugar has dissolved. Boil gently for 5 minutes, without stirring. Remove from the heat. Cool. Stir in the passionfruit pulp. Pour into a jug and refrigerate for 2 hours or until cold.
Cut the mango cheeks from the stones. Cut the mango into thick wedges.
Arrange the blueberries, blackberries and black grapes together on a large serving platter or board, then add the raspberries, strawberries and watermelon. Add the Calypso® mango, kiwi fruit, green grapes, pineapple and banana. Drizzle over the chilled syrup and serve.
TipTry replacing the passionfruit with 3 tablespoons of Limoncello, orange juice or lemon lime and bitters syrup.