cooking.nytimes.com

This elegant, simple variation on fruit salad makes a refreshing first course, but could also be dessert, depending on the menu. A sprinkling of sugar and a splash of Prosecco elevates fresh fruit in a surprising way. In winter or early spring, make it with all kinds of colorful citrus— especially blood orange and pink grapefruit. In summer, use the same method with stone fruits and berries, like peaches and blackberries.