# Directions:
01 - Rinse all fruit thoroughly and pat dry.
02 - Cut strawberries vertically into halves or quarters depending on size.
03 - Peel the kiwi and slice into thin half-moon pieces.
04 - Cut pineapple into thin wedges or small star shapes using a mini cookie cutter.
05 - Slice lime thinly into wheels or half-wheels for a zesty accent.
06 - Skewer combinations of fruit onto 10 cm cocktail picks, such as a raspberry, pineapple star, and blueberry; or a strawberry half with a kiwi slice and mint leaf.
07 - Gently press edible gold leaf onto selected fruit pieces for an elegant finish.
08 - Rest the fruit garnish on the rim of each champagne flute or place inside the glass to add color.
09 - Serve immediately with chilled champagne or non-alcoholic sparkling beverage.
