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