# Directions:
01 - Rinse all fruit thoroughly under cold water and pat dry with a clean towel.
02 - Cut strawberries vertically into halves or quarters, depending on their size.
03 - Peel the kiwi and slice into thin half-moon shapes.
04 - Slice pineapple into thin wedges or use a mini cookie cutter to create small star shapes.
05 - Cut lime into thin wheels or half-wheels for a zesty garnish.
06 - Thread combinations of fruit pieces onto 4-inch cocktail picks, such as raspberry with pineapple star and blueberry, or strawberry half with kiwi slice and mint leaf.
07 - Carefully apply small amounts of edible gold leaf onto selected fruit pieces to enhance elegance.
08 - Place the fruit garnish across the rim of each champagne flute or inside the glass for a colorful accent.
09 - Serve immediately with chilled champagne or sparkling alternatives.
