# Directions:
01 - Rinse all fruit thoroughly under cold water and pat dry with paper towels.
02 - Slice strawberries vertically into halves or quarters depending on their size.
03 - Peel the kiwi and cut into thin half-moon slices.
04 - Cut the pineapple into thin wedges or small star shapes using a mini cookie cutter.
05 - Slice the lime thinly into wheels or half-wheels to add a zesty accent.
06 - Thread combinations of fruit onto 4-inch cocktail picks, such as a raspberry, pineapple star, and blueberry; or a strawberry half with a kiwi slice and mint leaf.
07 - Optionally press a small amount of edible gold leaf gently onto selected fruit pieces for a luxurious finish.
08 - Rest the garnishes across the rim of each champagne flute or place inside the glass for a burst of color.
09 - Serve immediately with chilled champagne or sparkling cider.
