Prepare the fruit as appropriate, but keep it in distinctive shapes rather than dice it all - slices of star-fruit, long curving slivers of mango, orange segments, melon balls. Leave smaller fruit whole, and be prepared to put up with kumquat pips and grape seeds. Peel any fruit that needs it over a bowl to catch any juice. Mix this with the sweet wine, and crumble in the gold leaf, if using. Put the fruit into a large (glass) bowl, and pour over the gold flecked wine. Serve chilled.
© 1995 Frances Bissell. All rights reserved.