Pare the pineapple and into small cubes. Rinse, quarter, seed and cut the red skin apple into small cubes. Rinse, hull and chop the strawberries. Place the fruit in a bowl along with the orange juice and vanilla sugar and let stand 5 minutes.
Finely crush the orange peel and the pepper in a mortar.
Rinse, quarter, seed and cut the green-skinned apple into thin wedges and add it to the pineapple mixture. Drain the fruit in a colander, reserving some of the juice. Place a ring on a serving plate and spoon the fruit into it. Drizzle a little of the juice over the fruit.
Remove the ring and serve the fruit salad seasoned with orange pepper.