Not savory, but lots of elegant eye appeal: a fruit salad of blueberries, halved green grapes, and sliced green kiwi. Add a bit of honey or agave nectar, stir very gently, and let macerate in the fridge. The fruit glistens like jewels. Serve in a stemmed glass bowl, garnish with mint, as a refreshing dessert. Add a splash of prosecco or other sparkling wine if you wish. Or over lemon sorbet. If using golden kiwi, use red grapes or pomegranate arils.
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