Prepare the fruit: Cut the top and bottom portion off of one of the oranges – you just want to expose the flesh. Set the orange on a cutting board and remove the skin and white pith working from top to bottom and following the curve of the fruit. Flip it over and cut away any remaining pieces of skin. The fruit flesh should be exposed. Slice the orange into rounds. Repeat with the remaining oranges and kiwis. For the grapefruit follow the same process as you did with the oranges, but instead of slicing into rounds, separate the fruit and segment it.

Dress and serve: Transfer the sliced citrus and kiwi to a bowl. Add the ribboned basil (or mint). Gently toss.

Portion each into serving bowls, add about two tablespoons of Prosecco to each bowl, sprinkle sugar and pomegranate seeds. And serve.