1. Cut Zespri kiwifruit in half. Using ½-inch melon baller, scoop into small balls to create Zespri kiwifruit pearls.
2. Fill fluted glasses with champagne. Drop 3 to 4 Zespri kiwifruit pearls into each glass; serve immediately.

For a mocktail, substitute sparking grape juice for champagne.
- Recipe courtesy of Tom Bivins, Executive Chef, New England Culinary Institute and The Inn at Essex in Montpelier, Vermont